Madeleines (French Shell-Shaped Brown Butter Cakes)
These shell-shaped French cakes owe their character to browned butter, which contributes a toasty, almost hazelnut-like depth that plain melted butter cannot match. Eggs and sugar are combined, then cake flour, baking powder, and lemon zest are folded in before the cooled brown butter is added last. Chilling the batter for at least one hour is the technique behind the signature bump on the back of each madeleine: the cold batter hitting the hot mold creates a rapid rise at the center while the edges set. Twelve minutes at 190 degrees Celsius produces a golden, slightly crisp perimeter and a moist, spongy core. The lemon zest cuts through the richness of the butter with a bright, citrusy note that keeps each bite from feeling heavy. Madeleines are at their peak the moment they leave the oven, when the exterior still has a faint crunch; within hours, they soften into a uniformly tender cake. For that reason, they are best baked in small quantities and eaten immediately.
Adjust Servings
Instructions
- 1
Brown the butter and let it cool.
- 2
Mix eggs and sugar; fold in flour, baking powder, and lemon zest.
- 3
Add brown butter and chill the batter for 1 hour.
- 4
Fill the madeleine mold and bake at 190°C for 12 minutes.
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Tips
Nutrition (per serving)
Variations
Honey Madeleines
Honey adds gentle sweetness and moisture to these madeleines. The flavor is buttery, soft, and pleasantly aromatic.
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