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
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
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
Melt Butter
Melt the butter gently in a small saucepan or microwave, then let it cool to room temperature but not solidify.
Time: PT2M
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
Add Flavorings
Stir in 1 tsp vanilla extract and 1 tsp freshly grated lemon zest just until combined.
Time: PT1M
Incorporate Flour
Sift 1 cup flour over the batter and gently fold it in with a rubber spatula until just combined.
Time: PT2M
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
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
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
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
Ingredient Substitutions
- Instead of Eggs: egg whites only (texture will change)
- Instead of Granulated Sugar: caster sugar
- Instead of Salt: kosher salt
- Instead of Unsalted Butter: margarine (flavor will change)
- Instead of Vanilla Extract: vanilla bean seeds
- Instead of Lemon Zest: orange zest
- Instead of All-Purpose Flour: cake flour
- Instead of Confectioners Sugar: powdered sugar
- Instead of Butter: non‑stick cooking spray
- Instead of Flour: cornstarch
Equipment Needed
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Fine Mesh Sieve
- Madeleine Pan (metal)
- Pastry Brush
- Ice Cream Scoop (optional)
- Bamboo Skewer (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use room‑temperature eggs for maximum rise
- Fold the butter gently and quickly to keep air in the batter
- A metal madeleine pan gives the traditional crisp edge
- Dust with confectioners sugar while the cakes are still warm for best adhesion
Troubleshooting
Madeleines stick to the pan
Make sure the molds are thoroughly buttered and floured, tapping out all excess flour before baking
Madeleines are dense or flat
Beat the eggs until they are very frothy and triple in volume; avoid over‑mixing after adding flour
Madeleines do not develop the classic hump
Do not open the oven door during the first 5 minutes; ensure the oven is at the correct temperature
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months
Room temperature: Best eaten the same day; can keep at room temperature for 1 day in an airtight container
Make-Ahead Tips
- The batter can be refrigerated, covered, for up to 24 hours; give it a quick whisk before filling molds
- Baked madeleines can be reheated in a 300°F oven for 3‑4 minutes to restore a light crisp
Frequently Asked Questions
What is the cultural significance and history of classic vanilla madeleines in French cuisine?
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.
What traditional regional variations of madeleines exist within French pastry traditions?
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.
How were classic madeleines traditionally served in French high tea settings?
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.
During which French celebrations or occasions are madeleines traditionally enjoyed?
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.
What makes the classic vanilla madeleine special compared to other French pastries?
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.
What authentic ingredients are essential for a traditional French madeleine and what are acceptable substitutes?
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.
What other French dishes pair well with classic vanilla madeleines?
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.
What are the most common mistakes to avoid when making classic vanilla madeleines at home?
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.
How do I know when the madeleines are done baking?
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.
What does the YouTube channel Martha Stewart specialize in?
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.
Last updated: September 6, 2026
