🧁 Madeleines
Madeleines are small French sponge cakes baked in shell-shaped moulds, made from flour, eggs, sugar and melted butter, usually perfumed with lemon zest. They have crisp golden edges, a soft, airy crumb and a characteristic hump on the flat side. They are eaten with tea or coffee, often still slightly warm.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g flour
- 2 eggs
- 90 g sugar
- 100 g butter, melted and cooled
- Zest of 1 lemon
- 1 tsp baking powder
- Pinch of salt
Method
- Whisk the eggs and sugar until pale and thick.
- Fold in the flour, baking powder, salt and lemon zest, then the melted butter.
- Cover and chill the batter for at least 30 minutes.
- Spoon into greased shell moulds, filling them three-quarters full.
- Bake at 200 °C for 9–11 minutes until golden with a hump; unmould while warm.
How to make it lighter
- One madeleine weighs about 20–25 g, so count them individually rather than by the plate.
- Make mini madeleines for a smaller portion with the same taste.
- Pair with unsweetened tea or coffee instead of a sweet drink.
History
Madeleines are associated with the town of Commercy in Lorraine, where they have been made and sold since at least the 18th century. Several legends name a young cook called Madeleine as their creator, but none is documented. Their fame grew further after Marcel Proust described them in In Search of Lost Time.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →