YT Recipe

Martha Stewart’s Madeleines

Martha Stewart’s Madeleines is a easy French recipe that serves 12. 70 calories per serving. Recipe by Martha Stewart on YouTube.

Prep: 28 min | Cook: 7 min | Total: 50 min

Cost: $2.73 total, $0.23 per serving

Ingredients

  • 4 large Eggs (room temperature)
  • 0.67 cup Granulated Sugar (granulated)
  • 0.25 tsp Salt (fine sea salt)
  • 0.5 cup Unsalted Butter (melted and cooled, not solidified)
  • 1 tsp Vanilla Extract (best quality)
  • 1 tsp Lemon Zest (freshly grated)
  • 1 cup All-Purpose Flour (sifted)
  • 2 tbsp Confectioners Sugar (for dusting warm madeleines)
  • 2 tbsp Butter (room temperature, for greasing molds)
  • 2 tbsp Flour (for dusting molds)

Instructions

  1. Prepare the Madeleines Molds

    Brush each indentation of the metal madeleine pan with room‑temperature butter, making sure to coat every corner, then sprinkle a small amount of flour into each cavity and tap out the excess.

    Time: PT5M

  2. Preheat the Oven

    Set the oven to 375°F and allow it to fully preheat while you finish the batter.

    Time: PT5M

    Temperature: 375°F

  3. Melt Butter

    Melt the butter gently in a small saucepan or microwave, then let it cool to room temperature but not solidify.

    Time: PT2M

  4. Beat Eggs, Sugar, and Salt

    In a large mixing bowl, beat the 4 eggs with 2/3 cup granulated sugar and 1/4 tsp salt on high speed until the mixture becomes very frothy, light, and triples in volume.

    Time: PT5M

  5. Add Flavorings

    Stir in 1 tsp vanilla extract and 1 tsp freshly grated lemon zest just until combined.

    Time: PT1M

  6. Incorporate Flour

    Sift 1 cup flour over the batter and gently fold it in with a rubber spatula until just combined.

    Time: PT2M

  7. Fold in Melted Butter

    Add the cooled melted butter a few tablespoons at a time, folding quickly each addition to keep the batter airy.

    Time: PT3M

  8. Fill the Molds

    Using an ice‑cream scoop or two spoons, fill each mold about three‑quarters full, smoothing the tops if needed.

    Time: PT5M

  9. Bake

    Place the pan in the preheated oven and bake for 7 minutes, or until the edges turn a light golden brown and the tops spring back when pressed.

    Time: PT7M

    Temperature: 375°F

  10. Cool and Dust

    Remove the pan, let the madeleines cool in the pan for about 30 seconds, then gently release them with a bamboo skewer. Dust with confectioners sugar while still warm.

    Time: PT5M

Nutrition Facts

Calories
70
Protein
1 g
Carbohydrates
8 g
Fat
4 g
Fiber
0.2 g

Dietary info: Vegetarian, Contains gluten

Allergens: Eggs, Milk, Wheat

Last updated: June 30, 2026

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Martha Stewart’s Madeleines

Recipe by Martha Stewart

These delicate, shell‑shaped French tea cakes are light, buttery, and fragrant with vanilla and lemon zest. Martha Stewart shows how to butter and flour the traditional metal madeleine molds, beat the eggs to a frothy ribbon, fold in melted butter, and bake them to a perfect golden edge. Dust with confectioners’ sugar and serve warm for an elegant snack or dessert.

EasyFrenchServes 12

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
33m
Prep
7m
Cook
10m
Cleanup
50m
Total

Cost Breakdown

$2.73
Total cost
$0.23
Per serving

Critical Success Points

  • • Prepare the madeleine molds with butter and flour
  • • Beat eggs, sugar, and salt to a frothy ribbon stage
  • • Fold melted butter into the batter quickly to retain air
  • • Bake at 375°F for exactly 7 minutes
  • • Dust with confectioners sugar while still warm

Safety Warnings

  • • Handle hot melted butter carefully to avoid burns
  • • Use oven mitts when removing the hot pan
  • • Be cautious of the hot baking sheet when transferring madeleines

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of classic vanilla madeleines in French cuisine?

A

Madeleines originated in 18th‑century France and were popularized by the Polish king’s favorite baker, Madeleine. They became literary symbols after Marcel Proust described them in "In Search of Lost Time," representing memory and nostalgia in French culture.

cultural
Q

What traditional regional variations of madeleines exist within French pastry traditions?

A

In the Lorraine region, madeleines are often flavored with orange blossom water; in the Provence area, they may include almond flour and a hint of lavender. Some versions add rum or brandy for a richer flavor.

cultural
Q

How were classic madeleines traditionally served in French high tea settings?

A

They were typically served warm, dusted with confectioners sugar, placed on a white linen napkin in a small basket, and accompanied by tea or coffee. In upscale Parisian salons they were offered as a delicate pre‑dessert bite.

cultural
Q

During which French celebrations or occasions are madeleines traditionally enjoyed?

A

Madeleines are common at afternoon tea, bridal showers, and as a polite offering during visits. They also appear on the dessert tables of French holiday gatherings such as Noël and Bastille Day celebrations.

cultural
Q

What makes the classic vanilla madeleine special compared to other French pastries?

A

Its light, sponge‑like texture combined with a crisp, buttery edge and the signature hump sets it apart. The balance of vanilla and lemon zest gives a subtle fragrance that complements the buttery flavor.

cultural
Q

What authentic ingredients are essential for a traditional French madeleine and what are acceptable substitutes?

A

Traditional madeleines use eggs, granulated sugar, unsalted butter, all‑purpose flour, vanilla extract, and lemon zest. Substitutes like cake flour, orange zest, or high‑quality vanilla bean can be used, though they slightly alter texture or flavor.

cultural
Q

What other French dishes pair well with classic vanilla madeleines?

A

They pair beautifully with a cup of Earl Grey tea, a glass of chilled Champagne, or alongside a light fruit compote. For a fuller menu, serve them before a fruit tart or as a contrast to a rich chocolate mousse.

cultural
Q

What are the most common mistakes to avoid when making classic vanilla madeleines at home?

A

Common errors include under‑buttering the molds, not beating the eggs enough, over‑mixing after adding flour, and opening the oven too early, which can prevent the characteristic hump and cause sticking.

technical
Q

How do I know when the madeleines are done baking?

A

The edges should turn a light golden brown and the tops will spring back when gently pressed. A quick visual cue is the classic hump that forms; if the surface is still glossy, bake a minute longer.

technical
Q

What does the YouTube channel Martha Stewart specialize in?

A

The YouTube channel Martha Stewart focuses on classic American and international home cooking, elegant entertaining, seasonal recipes, and detailed step‑by‑step tutorials that emphasize technique and presentation.

channel
More like this:French RecipesDessert RecipesMore by Martha Stewart

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