Madeleines
Large eggs, white granulated sugar and salt come together in this vegetarian — 70 minutes, 8 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for oven and pan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a large bowl, whisk the eggs, sugar and salt together until pale, thick and roughly doubled in volume, about 3 to 4 minutes by hand or 2 minutes with a mixer.
- Sift the flour and baking powder over the egg mixture and fold in gently with a spatula until just combined, taking care not to deflate the batter.
- Fold in the lemon zest and vanilla, then drizzle in the cooled melted butter and fold until the batter is smooth and glossy.
- Cover the bowl and chill the batter in the refrigerator for at least 1 hour (or up to overnight); this rest is what creates the signature humped bump.
- Brush a madeleine pan generously with melted butter, dust lightly with flour and tap out the excess, then chill the pan briefly while the oven heats to 400 F (200 C).
- Spoon about 1 tablespoon of cold batter into each mold without spreading it, filling each about three-quarters full.
- Bake for 9 to 11 minutes, until the edges are golden and the centers have puffed into a domed hump and spring back when lightly pressed.
- Unmold immediately by rapping the pan against the counter, then cool the madeleines shell-side up on a rack and dust with powdered sugar before serving.
You'll use: Oven · Pan · Whisk · Mixer
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Madeleines take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Madeleines vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Madeleines is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Madeleines de Commercy.jpg by myself (Bernard Leprêtre), CC BY-SA 2.5 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.