Madeleines de Commercy (French Shell Cakes)
Why this recipe works
- Classic madeleine rise: Chilling the batter before baking helps create the characteristic domed hump.
- Light, tender crumb: Whisking the eggs and sugar until thick and ribboning builds structure without making the cakes heavy.
- Simple but balanced flavour: Butter gives richness, while lemon zest and vanilla add brightness and aroma.
Get the most out of this recipe
Timing notes
- Do not skip the chill: The 20-minute rest firms the batter slightly and supports the classic madeleine hump in the oven.
- Best serving texture: Madeleines are at their most delicate when served warm or at room temperature soon after baking.
- Best on the day: They keep well in an airtight container, but the crumb is lightest and freshest on the day they are baked.
Texture tips
- Whisk to ribbon stage: The eggs and sugar should look pale, thick, and fall in ribbons before the flour is added.
- Fold gently after the flour: Once the dry ingredients go in, fold only until smooth to keep the sponge light rather than dense.
- Use a well-greased mould: A shell mould gives the most recognisable shape and defined edges; a muffin tin works, but the finish will be less traditional.
Ingredient notes
- Cool the butter slightly: The melted butter should be warm rather than hot before folding it into the batter, so it blends smoothly without loosening the mixture too much.
- Use fine citrus zest: Finely zest only the yellow part of the lemon for a clean citrus flavour without bitterness.
- Almond extract is stronger: If using almond extract instead of vanilla, add it with care as its marzipan-like aroma can quickly dominate.
Make-ahead tips
- Freezing works well: Freeze fully cooled madeleines in a sealed container, then defrost at room temperature before serving.
- Refresh before serving: To revive the texture, warm the madeleines briefly in a 160°C (320°F) oven.
- Dust at the end: Add icing sugar just before serving so it stays dry, neat, and powdery.
Equipment you'll need
Ingredients
Instructions
- Melt the butter in a small saucepan over a low heat, then take off the heat and leave to cool until just warm. Meanwhile, lightly grease a 12-hole shell mould if you have one, or a 12-hole muffin tin if not.
- In a mixing bowl, whisk the eggs and caster sugar for 2 to 3 minutes until pale, thick and ribboning. Finely zest the lemon into the bowl, then whisk in the vanilla.
- Sift in the flour and baking powder, then fold gently until you have a smooth batter. Pour in the warm melted butter and fold until fully incorporated and glossy.
- Cover the bowl and chill the batter for 20 minutes. This brief rest helps the madeleines rise with their classic hump.
- Heat the oven to 200°C (390°F). Spoon the batter into the moulds, filling each about three-quarters full, then bake for 9 to 11 minutes until risen and golden at the edges.
- Leave the madeleines to cool in the tin for 2 minutes, then turn out onto a rack. Dust with icing sugar and serve warm or at room temperature.
Recipe notes
Tips
- For the best hump, make sure the batter is properly chilled and the oven is fully preheated before baking.
- Avoid over-folding once the flour is added; a gentle fold keeps the crumb light and airy.
- If serving later, dust with icing sugar just before serving so it stays neat and powdery.
Substitutions
- Replace Lemon with Orange for a softer citrus flavour.
- Replace Vanilla extract with Almond extract for a more perfumed, marzipan-like aroma.
Storage
- Refrigerate up to 2 days
- Store in an airtight container. For the best texture, bring to room temperature before serving; to refresh, warm in a 160°C (320°F) oven for 3 to 4 minutes. Freeze in a sealed container and defrost at room temperature.
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Recipe overview
- Servings: 12 pieces
- Yield: madeleines
- Total time: 45min (20min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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