These classic French madeleines are dainty little sponge cakes baked in a scallop-shaped mould. This madeleine recipe includes tips on how to make the perfect madeleines with step-by-step photos.
Substitute the lemon zest with:
* 1 teaspoon vanilla extract
* 1 tablespoon honey and/or 1 tablespoon orange blossom water
* 1 cup chocolate chips
For more madeleine recipes:
Madeleines with Lemon Curd
Madeleines with Nutella
The batter can be made several days ahead of time and left in the fridge to rest. I have kept batter in the fridge for up to 5 days with no problems.
The madeleines are best eaten on the same day they are baked, and preferably when they are still warm.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.