The World’s Best Madeleines

The World's Best Madeleine's

The World’s Best Madeleine’s


Madeleines  ~ The World’s Best Madeleines

Just when I thought it might be ok to get rid of my madeleine pans, I bumped into this recipe – The World’s Best Madeleines.  I never know what to purge from my kitchen equipment.  Things change as you move through life.  You can accumulate a bunch of unnecessary stuff that starts to take over valuable real estate in your kitchen that no longer fits your lifestyle.  If you follow that rule that if you haven’t used it in a year you probably should get rid of it, I guess I should get rid of it. While going through my bakeware I discovered pans that I forgot that I had purchased and not used.   Somehow they got pushed to the back of the cabinet and went unnoticed for an embarrassing amount of time.  I was going to be firm – get rid of them.  Then as I was going through one of my cookbooks I saw this recipe, I quickly rifled back through my cabinet to locate my madeleine pans.

Then I “bumped” into another problem.  Another delay; more research; bump or no-bump – no bump; baking powder or no baking powder”.  Unlike my problem with my cornbread, I knew I did not want baking powder. I read David Lebovitz post about getting rid of your bitter baking powder.  My super-taster relative always comments she can taste the bitter of baking powder, even the brand Rumford, that is a non-aluminum baking powder that Mr. Lebovitz recommends.  When I found this recipe that gets their “lift” from beating the eggs I was pretty sure this was the one.

World's Best Madeleines

It turns out if you use a scale, it is an equal ratio of 60 grams each – 60 butter, 60 sugar, 60 egg, and 60 flour if you add the flours together (24 cake and 36 ap = 60).  Why don’t we Americans adopt this method?

I possibly should have purged these pans, I am so glad I did not.

So thank you Lori Longbotham for the world’s best madeleines.  I concur.  Thank you David Lebovitz for all the good advice and for a little virtual vacation because I love all things French.  Oh, and they passed the super-taster test.

The World's Best Madeleines

The World’s Best Madeleines

5.0 from 5 reviews
The World's Best Madeleines
  • ¼ cup ( ½ stick) unsalted butter
  • 2 tablespoons finely grated lemon zest
  • ¼ cup all-purpose flour
  • ¼ cup cake flour (not self-rising)
  • pinch of salt
  • ¼ cup sugar
  • 1 large egg
  • 2 large egg yolks
  • Confectioners’ sugar
  1. Mise en place ~ gather all ingredients
  2. Bring all ingredients to room temperature.
  3. Butter and flour madeleine pan.
  4. Place dry kitchen towel on a work surface.
  5. Position a rack on lower third of the oven
  6. Pre-heat oven to 375 degrees F.
  7. Melt butter – add zest – set aside - allow to cool, yet still liquid.
  8. Whisk flours and salt together – set aside.
  9. Beat sugar, egg, and yolks, on high speed to ribbon stage.
  10. Gently fold in dry mixture about 3 tablespoons at a time – be careful not to deflate.
  11. Fold in butter – gently - about a tablespoon at a time.
  12. Divide batter equally into molds – do not overfill.
  13. Bake for 12-14 minutes – mine only took 12.
  14. Tap one side of the pan to release the madeleines onto the towel; let them cool flat side down.
  15. Serve warm or at room temperature – dusted lightly with confectioners’ sugar.
  16. Store completely cooled madeleines in an airtight container.
I always set my timer for a couple minutes under the stated time and them reset for a few more minutes until I have tested a recipe many times. Ribbon stage means when you lift the beaters the batter will fold back over itself ribbon-like.

I am taking these to

Susan’s at Between Naps On The Porch
Miz Helen’s at  Miz Helen’s Country Cottage
Liz’ at The Brambleberry Cottage
Michael’s at Rattlebridge Farm
 Carol’s at The Answer is Chocolate
 Debra’s at Common Ground
 Cindy’s at Romantic Home
Ruthie’s  at  What’s Cooking With Ruthie 
Leigh Anne’s at Home Based Mom
Linda’s at  Crafts Ala Mode
Ms. Tablescaper’s at The Tablescaper



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37 Responses to The World’s Best Madeleines

  1. Yummy! I just bought new pans..for tiny Madeleines! I am trying this!…hugs…Debbie

  2. Michal says:

    These looks so pretty and yummy. I’ve never made them before. Such pretty photography too. (Found you by way of Brambleberry Cottage)

  3. These are my all time favorite treat from my childhood. Thanks for the recipe. I can’t wait to try them!

  4. marlis says:

    I was given Madeleine pans for my last birthdayand now that I have a tried recipe.. I’m anxious to make it a go. Thanks you so much.. Didn’t know it was the Baking powder that made things taste that way… must do some research.. xo marlis

  5. Kate says:

    These could quickly become a weakness..they look so good…light, airy…yumminess!!

  6. Linda says:

    Yummy Yum.. Love this. Would absolutely love for you to link this to What to do weekends Party also. Perfect weekend thing to make and eat!! 🙂 Linda

  7. Miz Helen says:

    What a great recipe these Madeleines are just beautiful! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  8. aimee says:

    Im glad I found this recipe I have been wanting to try making these for a while Thankyou so much for sharing
    I would love it if you came and linked up at my party at

    Hugs aimee

  9. Ann says:

    I’m definitely pinning these to make very soon. I adore lemon anything. I’m also going to make your cured lemons. Thank you!

    • Ms. Lemon says:

      Ann, I hope you will try them. I am still thinking about your orange glazed bread. That was the most beautiful presentation.

  10. I have to confess I’ve never made Madeleines but with a moniker like “World’s Best” I might just have to get a pan and try these! 🙂

    • Ms. Lemon says:

      Oh Chris, I thought you would be too busy to read my blog. I thought you would be rocking a baby. As for the name, I did not name them, Cookbook Author,Lori Longbotham did, but I have to say I agree with her. They are very light like a génoise.

  11. Ruthie says:

    I haven’t ever made a Madeline but I want to… I just have to break down and buy a pan 🙂 Thanks so much for coming to (link) party with me… I hope you’ll come again next week to Super Saturday Show & Tell! xoxo~ Ruthie

  12. Claudia says:

    What is the amount of sugar that I should beat with the eggs?

  13. Claudia says:

    I liked your recipe so much that I re-blogged it at

  14. Sarah says:

    Love anything lemon and Madelines are a favorite so this is a win-win for me. ‘-)
    Thanks for the recipe. ~ Sarah

  15. linderhof says:

    I use my madeleine pan almost every week. Love it! And I originally wondered IF I would ever use it!!! I’ll have to try your madeleine recipe. I enjoy a good madeleine with tea!

    • Ms. Lemon says:

      Thank you for visiting. I do hope you will try them. I thought they were really good, I hope you will too.

  16. Sarah says:

    I don’t have a Madeleine pan, but I think I need one. Gotta make these!

  17. rattlebridge farm says:

    Your delicious madelines were one of the most popular recipes from last week’s Foodie Friday.

  18. YLim says:

    Great recipe! I just made them last night. I love it’s baking powder-free.
    Just curious, though – your recipe doesn’t call for vanilla extract. Really?
    I’ve always added vanilla so I added some to our batch and because my family prefers more buttery taste, I cut the lemon zest to about 1/4 the amount. They turned out beautifully.

    Thanks for sharing this recipe!

    • Ms. Lemon says:

      I went back and checked the recipe and there is no vanilla mentioned. I think it is because she is counting lemon as “the vanilla”. I think you could add any flavoring you want. I also think a little vanilla makes everything better.

      I am so glad you made them, and I am even happier that you took the time to come back and let me know you thought they were as good as I did.

      Merry Christmas.

  19. Karen says:

    must I use cake flour? I’m an ‘all purpose’ baker tho not a professional….

  20. Karen says:

    one more question: I have silicone madeline pan – have you tried this type of pan? or what is your opinion on using them for this recipe? Thanks!

    • Ms. Lemon says:

      You can make your own cake flour by removing 2 tablespoon of flour from a cup of flour then 2 tablespoon of corn starch – then sift it really well. I have only used silicone for cupcakes and I was not happy with the results, but maybe you will have better luck.

  21. Julie b says:

    Hi! I was wondering how many Madeleines this recipe makes. Thanks!!!

    • Ms. Lemon says:

      Hi Julie, This madeleine recipe makes a dozen madeleines. I hope you enjoy them. I hope you enjoy them as much as we do.

  22. Renee says:

    These really ARE the world’s best madeleines! Also, Luscious Lemon Desserts is a wonderful book, and I’ve loved everything I’ve tried from it.

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