Madeleines are delicious French mini cakes in the shape of seashells. They’re delectable and go perfectly well with your coffee or tea! I’ve been making these madeleines since I was in college and they’re always a hit at parties and potluck. My first madeleine mold was a petite/mini size so it took a lot of hard work and time to use up all the batter. They were pretty and cute but it was really inefficient with one mold. Thankfully, I’ve bought a full-size madeleine mold since then and now can mix up my sizes of madeleine cakes! You can purchase the petite madeleine molds here and the full-size madeleine molds here.
I especially love these madeleines as they have a hint of lemon from the lemon zest. I used my Microplane Premium Zester Grater which I highly recommend as it finely grates lemon, cheese, spices and more! I especially use it to grate cheese and lemon and the end result is always fluffy, light, and delicate. I really enjoy baking these madeleines since they made my house smell like a divine French pastry shop! My family really enjoyed these madeleines and I hope you will love them as well! Happy baking!
On a side note, sweet Chai brought these home for me from work. These are one of my favorite gummies from Germany but in a mini package full of mini sized gummies! How adorable is this? I had a lot of fun admiring how tiny they were before eating them! I usually buy a pack every time I visit Germany but you can also buy the imported regular sized gummies on amazon.
Look how tiny!
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- 3 large eggs
- 2/3 cup brown sugar or sugar in the raw
- Pinch of sea salt
- 1 ¼ cup all-purpose flour; need extra flour to dust molds
- 1 tsp baking powder
- 8 TBSP of unsalted butter, melted and cooled to room temperature
- Zest of one lemon
Yield: 28 large madeleines
Time: 1 hr 30 minutes
- Spray the madeleine mold with cooking oil. Dust the mold with extra flour and shake off the excess. Place the mold in the freezer. This is an important step to prevent the madeleines from browning too much.
- Whisk the eggs, sugar, and salt for 5 minutes until frothy and thick.
- Fold the flour and baking powder into the wet mixture a large spoonful at a time.
- Drizzle the melted butter very slowly into the batter while folding at the same time. Try not to add too much butter at once and take a break in between the butter additions to fold the batter and completely incorporate the butter.
- Add the lemon zest and gently fold.
- Cover the bowl and refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 425°F with racks placed in the middle of the oven.
- Spoon batter into the middle of the madeleine mold so that it fills up ¾ of each individual cake mold. Do not spread it.
- If using a large madeleine mold, bake for 8 minutes or until the edges are golden brown.
If using a petite/mini madeleine mold, bake for 5 minutes.
- Take all the madeleines out to a cooling rack immediately after baking. Let them cool completely before dusting them with powdered sugar which is optional. Enjoy!