Fresh Madeleines Recipe

Preheat and prep pans

Preheat the oven to 375°F (190°C). Generously brush a 12-cavity madeleine pan with the extra melted butter, then lightly dust with flour and tap out excess (or use nonstick spray). Place the pan in the refrigerator while you make the batter so the butter firms slightly.

Measure and set ingredients: weigh or measure the flour and baking powder together and whisk to combine. Zest the lemon and melt the butter; let butter cool until warm (not hot).

Whisk eggs and sugar

In a large mixing bowl, whisk the 3 large eggs with 2 tablespoons granulated sugar and a pinch of salt until the mixture is pale, slightly thickened and the sugar begins to dissolve (about 1–2 minutes by hand or 2–3 minutes with a handheld mixer on medium).

Add flavor

Stir in 1 teaspoon vanilla extract and 1 tablespoon lemon zest into the egg mixture until evenly distributed.

Fold dry ingredients

Sift or whisk together 1 cup all-purpose flour and 1 teaspoon baking powder to aerate. Gently fold the flour mixture into the egg mixture in two additions using a spatula, folding just until combined—do not overmix to keep batter light.

Incorporate butter and milk

Whisk together 6 tablespoons melted, warm (not hot) butter and 2 tablespoons whole milk. Add a small spoonful of the batter to the butter mixture to temper it, then gently fold the butter mixture into the batter until smooth and glossy. The batter should be thick but pourable. If it feels very stiff, add an additional teaspoon of milk.

Chill (optional but recommended): Cover the bowl with plastic wrap and refrigerate the batter for 30–60 minutes. Chilling helps create the classic hump on madeleines and improves texture. If short on time, you can bake immediately.

Fill the pans

Remove the prepared madeleine pan from the refrigerator. Spoon or pipe the batter into each cavity, filling about three-quarters full (approximately 1 tablespoon to 1.5 tablespoons per shell depending on cavity size). Smooth tops if needed.

Bake

Bake in the preheated 375°F (190°C) oven for 9–12 minutes, rotating the pan halfway through, until the edges are golden brown and the centers spring back when lightly touched. If you chilled the batter, the higher starting temperature helps create the hump; if you did not chill, bake time may be on the shorter side.

Release and cool

Remove the pan from the oven and let madeleines sit in the pan for 1–2 minutes to set. Gently turn each madeleine out onto a wire rack to cool completely. If any sticks, use a small offset spatula to loosen carefully.

Dust with sugar

Once cooled slightly (warm is fine), lightly dust madeleines with 2 teaspoons powdered sugar. Serve the majority within the same day for best texture; they are best fresh but will keep in an airtight container for 1–2 days.

Serve suggestion: pair with tea or coffee. Optionally dip half of each madeleine in melted chocolate and let set for a variation (not included in ingredient quantities).