Favourite Madeleines

Madeleines are the little shell-shaped sponge cakes that turn afternoon tea into something French. This version perfumes the buttery batter with orange flower water, a delicate floral note that sets them apart from a plain butter cake and pairs beautifully with coffee or tea.

The batter could not be simpler: eggs beaten with sugar until frothy, then folded with cake flour and cooled melted butter. That airy egg base, plus the rich butter, is what gives madeleines their tender, springy crumb and crisp golden edges.

The shaped pans are the only special gear you need. Their fluted shell molds give madeleines their iconic look, and a hot oven encourages the signature little hump on the back. Unmold them right out of the oven and dust with confectioners’ sugar once cool.

Chef Tips

• Chill the batter 30 minutes to an hour before baking. Cold batter hitting a hot pan is the classic trick for that humped back.
• Butter and flour the molds well, even nonstick ones, so the delicate shells release cleanly.
• Don’t overfill. Two-thirds full lets each madeleine dome without spilling over.
• Unmold immediately while warm, as the recipe says, then cool before dusting with sugar.

Variations

• Swap the orange flower water for lemon zest, vanilla or a little almond extract.
• Dip the shell ends in melted chocolate for a dressier treat.
• Add a teaspoon of honey to the batter for extra moisture and a soft golden color.