French madeleines — the classic shell-shaped butter cakes

Madeleines are perhaps France’s most iconic little cakes: small, with the characteristic shape of a seashell and a rounded dome on the surface, they were born in the town of Commercy in Lorraine and are today found in every French patisserie. The secret of the dome is a simple temperature contrast: cold batter is poured into hot moulds, and this gives an airy sponge with a soft buttery heart. Here is the traditional recipe.

INGREDIENTS (for about 20 pieces)

• 3 large eggs (at room temperature)
• 150 g sugar
• 180 g flour
• 1 teaspoon baking powder
• 1 pinch of salt
• 180 g butter, melted and cooled
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract
• Icing sugar for dusting (optional)

PREPARATION STEPS

1. Heat the oven to 200°C (180°C fan) and butter and flour the madeleine moulds (or use silicone moulds, without greasing them).
2. Whisk the eggs with the sugar until the mixture becomes white, thick and creamy — about 5 minutes.
3. Add the grated lemon zest and the vanilla; mix gently.
4. Sift the flour with the baking powder and the salt, then add it to the egg mixture with gentle folding movements, from the bottom up.
5. Pour in the melted butter (not hot) in three portions, mixing gently until fully incorporated.
6. Cover the batter and let it rest in the fridge for at least 1 hour (ideally 2–3 hours) — this step creates the characteristic dome during baking.
7. Fill each mould cavity with about one tablespoon of batter (do not fill them completely).
8. Bake for 8–10 minutes, until golden and domed. Leave for 2 minutes in the mould, then turn them out onto a wire rack to cool completely.
9. Dust with icing sugar before serving (optional).

Preparation time: 20 minutes (plus 1 hour resting) | Baking time: 10 minutes | Servings: about 20 madeleines