Not a cookie, not quite a cake, madeleines are traditionally small French tea cakes in the shape of seashells (the special pans can be found in most baking stores). The batter is of a genoise cake and needs no baking soda or baking powder to rise. The rise of the humps on each madeleine are only from beating the eggs well. Although, honestly, the cakes have tasted just as delicious even without very prominent humps.
I resisted buying a madeleine pan for a while; I just wasn’t sure how often I’d use it. But when I succumbed, I went a crazy making all sorts of flavors. I tried several recipes from many different places and even created some of my own, like chocolate chestnut, lavender and jasmine. Some were flops, and some were hits, but the one I’m about to share is the best base recipe that can be easily adapted to whatever flavor you’re in the mood for this week. 
On this particular occasion, I added some lemon and orange oil to the madeleines and they turned out beautiful and tasty. The crumb was delicate and light, with a strong scent of citrus. You can add in lemon or orange zest as well for a stronger flavor.
Ultimately, I do think madeleine pans are worth the purchase for a baker. These scrumptious little cakes are unique and buttery; they make the best afternoon snack.
If you would like to make the original recipe, simply replace the lemon and orange with vanilla extract. The basic madeleines are absolutely divine when smeared with Nutella… you may not be able to stop at one!
PrintCitrus Madeleines
- Total Time: 20 minutes
- Yield: 12 madeleines 1x
Description
Soft, delicate madeleines infused with lemon and orange oils, offering a fragrant citrus aroma and a light, buttery crumb.
Ingredients
- 1/4 cup (25g) unbleached all-purpose flour
- 1/4 cup (22g) cake flour
- Pinch kosher salt or other coarse salt
- 2 large egg yolks
- 1 large egg
- 1/4 cup (48g) granulated sugar
- 1 tsp lemon oil
- 1 tsp orange oil
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a madeleine pan with butter or non-stick spray.
- Sift the all-purpose flour, cake flour, and salt together in a bowl and set aside.
- In a separate bowl, beat the egg yolks and whole egg with an electric mixer on high speed until the mixture is light yellow and fluffy, about 3-4 minutes.
- Gradually add the granulated sugar to the egg mixture, continuing to beat until the mixture is thick and pale, about 2 minutes.
- Gently fold the sifted flour mixture into the egg mixture using a spatula, being careful not to deflate the batter.
- Stir in the lemon oil and orange oil until just combined.
- Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
- Remove from the oven and let the madeleines cool in the pan for 1-2 minutes before transferring to a wire rack to cool completely.
Notes
Madeleine pans are essential for achieving the classic shell shape. For a stronger citrus flavor, add lemon or orange zest. These madeleines are delightful when served with tea or coffee. Store in an airtight container for up to 3 days. For a vanilla version, replace citrus oils with vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 80
- Sugar: 7
- Sodium: 20
- Fat: 3
- Carbohydrates: 11
- Fiber: 0
- Protein: 2
- Cholesterol: 50
I’ve also been putting off buying Madeleine pans for fear of stuffing them up.. but I can’t resist the thought of sweet citrus cakes smeared with Nutella! Might be time for me to give them a try!
madeleines always remind me of M. Proust and his book :) They do look really lovely!