These little shell-shaped cakes are one of my favorite French treats to bake at home. Light, fluffy, and delicately flavored, they bring a touch of elegance to even the simplest tea or coffee break. I love how a hint of lemon zest or orange blossom water transforms them into something truly special. And the best part? They’re much easier to make than they look, and that signature hump is achievable with the right technique.

Why You’ll Love This Recipe

I like that this recipe balances simplicity with authenticity. The batter comes together quickly, and after a short rest in the fridge, I always get beautifully domed, golden madeleines. I enjoy serving them plain, dusted with powdered sugar, or paired with a little jam on the side. Whether I make them for guests or as a personal treat, these madeleines always feel timeless and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large eggs

• 1/2 cup sugar (100 g)

• 1 tablespoon honey (mild, such as acacia or clover)

• 1 1/4 cup all-purpose flour (150 g)

• 1/2 cup + 1 tablespoon unsalted butter, melted and slightly cooled (125 g)

• 1 teaspoon baking powder

• 1 pinch salt

• 1 teaspoon orange blossom water or zest of one lemon

Directions

1. In a mixing bowl, whisk the eggs, sugar, and honey until pale and frothy.

2. Gently fold in the flour, baking powder, and salt. Add the orange blossom water or lemon zest.

3. Slowly stir in the melted butter until smooth. Cover and refrigerate the batter for at least 2 hours (overnight is best).

4. Preheat the oven to 430°F (220°C). Butter and flour your madeleine pan.

5. Fill each mold about 3/4 full.

6. Bake at 430°F for 4 minutes, then lower the temperature to 355°F (180°C) and bake another 6–8 minutes.

7. Remove from oven, let cool slightly, then unmold and place on a rack to cool completely.

Servings and timing

This recipe makes about 15 madeleines. The prep time is 10 minutes, resting time at least 2 hours, and bake time around 10 minutes. Altogether, I can usually have a batch ready in about 2 hours and 20 minutes, depending on how long I chill the batter.

Variations

I like to play around with flavors once I’ve mastered the classic version. Some of my favorites include:

• Chocolate chip madeleines by folding mini chips into the chilled batter.

• Matcha madeleines with a teaspoon of matcha powder added to the flour.

• Jam-filled madeleines with a little spoon of jam in the center of the mold before baking.

• Vanilla madeleines using a vanilla bean or extract instead of citrus or orange blossom water.

Storage/Reheating

I usually keep my madeleines in an airtight container at room temperature for 3 to 4 days. If I want them to last longer, I freeze them and reheat briefly in the oven or microwave to bring back their soft texture.

FAQs

Can I substitute the orange blossom water?

Yes, I often use lemon zest, vanilla extract, or even a splash of rum for a different flavor twist.

Why don’t my madeleines get a hump?

That usually means the batter wasn’t chilled enough or the oven wasn’t hot enough. The temperature shock between cold batter and a very hot oven is what creates the hump.

Can I freeze homemade madeleines?

Yes, they freeze beautifully. Once thawed, I like to warm them in the oven for a few minutes to refresh their texture.

How do I know when madeleines are done baking?

I look for golden edges, a domed top, and a springy texture when touched. A toothpick inserted in the center should come out clean.

How do I prevent sticking when unmolding them?

I make sure my pan is well-buttered and floured. After a few minutes of cooling, they usually pop right out without breaking.

Conclusion

I love that madeleines bring together both tradition and ease in one little cake. With a few simple ingredients and some chilling time, I can create elegant, golden treats that feel straight out of a French bakery. Whether enjoyed fresh with tea or tucked into a tin for later, these madeleines are a recipe I’ll keep coming back to.