Molly Wilkinson is a Cordon Bleu trained pastry chef living in Versailles and making it her business to spread the good word of French Pastry all over the world. We are excited to share her signature French Madeleine recipe, including go-to tips and a bit of background on these endlessly adaptable delights.
When Molly isn’t making batches of delicious madeleines in her home atelier in Versailles, she can be found running her incredible Online Pastry School, a baking membership for passionate home bakers all over the world to connect and learn how to master French Pastry! The School is a masterclass in French Pastry. It features new recipes + a mix of live and professionally filmed classes each month. This year Molly takes her members on a Tour de France, exploring different regions and their pastries!
Enroll now using this link and try out Molly’s French Madeleine Recipe too to get a taste of what’s in store on the course!

Classic French Madeleine Recipe
This classic French Madeleines recipe makes the perfect mid-day treat to enjoy with tea or coffee. Even better? They’re simple to bake and you probably already have all the ingredients!
Shapes may vary, but your madeleines will be just as delicious!
Ingredients
- 200g (14 tbsp) butter, melted and cooled
- 3 large eggs
- 130g (2/3 cup) granulated sugar
- 60ml (1/4 cup) whole milk
- 200g (1 ½ cups) flour
- 7g (1 ½ tsp) baking powder
- 1 lemon, finely grated zest only (optional)
- 15g (1 tbsp) honey
- 1/4 tsp of salt
Instructions
- Start by melting the butter. Then set aside to cool slightly.
- In a big bowl, whisk together the eggs and sugar well. Whisk in the milk.
- In a separate bowl, combine the flour, salt and baking powder. Then whisk this into the egg/milk mixture in two additions.
- Add the zest and honey to the melted butter, and then pour into the batter in two additions, whisking together until smooth.
- These can be baked right away, or even better, cover with plastic wrap touching the surface and chill for several hours or overnight. The batter will become thicker and be easier to put in the molds.
- When you’re ready to bake, preheat your oven to 375F/190C (convection or standard).
- Butter and flour the madeleine tin generously. Fill the molds ¾ of the way full, either piping or spooning the batter into the center.
- Place in the freezer for 5 minutes until the pans are very cold and then put directly into the oven.
- Bake for 5 minutes, and then turn down the heat to 325F/160C. Bake for an additional 5 minutes. If using silicone or non-convection, they might need to bake 2-3 more minutes. The cakes should spring back and they should be nicely brown as well.
- As soon as they come out of the oven, de-mold the madeleine by turning over the pan onto a clean kitchen towel, tapping the end if necessary.
Notes
If using silicone or non-convection, they might need to bake 2-3 more minutes. You can also bake these in mini muffin tins or in cupcake liners on a baking sheet.
Tips for Making the Perfect French Madeleine
- Rest your batter overnight in the fridge. I do this in a piping bag but you could simply put plastic wrap over the batter in a bowl.
- Grease your pans- no matter if it’s non-stick- with butter and flour. You can brush melted butter into the tin, or I just use a paper towel with a bit of butter on it.
- Chill your pan with the batter in the freezer for 10 minutes before putting it in the oven (a nice time to do this is when you’re preheating your oven!)

Madeleine Variations to Try
There are so many flavors to try when baking madeleines. I love chocolate madeleines, but you can also use citrus and other fruit flavors, flavor with nuts or try other toppings. One of my favorite ways to make madeleines is by adding a simple glaze made with powdered sugar, lemon juice and water.
Madeleines usually dry out within a day. The glaze acts as a protective coating helping these little cakes keep from drying out. I just dunked the top of the madeleines pictured below, but you could absolutely glaze the whole cake. On top, I sprinkled my favorite mix of dried culinary flowers from Aromandise.
Storing French Madeleines
Madeleines are best enjoyed fresh out of the oven when they are still warm. But if you can’t eat them right away or simply want to enjoy them for a few days, here are some helpful storage tips.
faqs
This is one of the most common questions I get about madeleines! Depending on who you ask, these delightful little treats may be classified as cookies or cakes. The truth is, they’re a bit of both…and not exactly either one.
The batter for Madeleines is similar to that of a sponge cake, but it has lots of butter in it that gives them more of a tender crumb. They develop a slightly crisp edge while baking, much like a cookie, but remain soft and moist on the inside like a cake!
Because they are traditionally baked in shell-like molds, they look more like cookies. They’re also treated more like cookies as well, typically enjoyed with coffee or tea and eaten with your hands.
So what’s the final verdict? I think of madeleines as little cakes, but the truth is they don’t neatly fit into either category. Instead, they occupy a delightful space somewhere in between. This is part of what makes them so special in the world of French pastry!
There’s really no wrong way to enjoy a French madeleine! They’re a favorite during the afternoon “goûter” (snack) time and perfect for dipping into a cup of tea.
They’re often dusted with powdered sugar or glazed with a light citrus or chocolate coating for an extra touch of sweetness. But you can really get creative with them! In my cookbook, for example, I have a recipe for Earl Gray madeleines and milk chocolate madeleines.
If you want to make madeleines but don’t have a madeleine baking pan, you still have some options!
Mini or Regular Muffin Pan: While the shape won’t be exactly the same, a mini muffin pan can work well as a substitute. Grease the muffin cups generously and fill them about two-thirds full with the madeleine batter. Keep in mind that the baking time may need to be adjusted slightly.
Mini Tart Pan or Molds: Mini tart pans or tart molds can also work well for madeleines. These often come in a variety of shapes and while they won’t be the traditional shell shape, they’ll still help you achieve the right texture and taste!
Free-form: If all else fails, you can simply drop spoonfuls of the madeleine batter onto a baking sheet lined with parchment paper, shaping them into ovals with slightly pointed ends. While these won’t have the traditional shell shape and may not get as crisp around the edges, they’ll still taste delicious! I’ve also seen people do this with cupcake liners on a baking sheet, using the liners to help make a madeleine-like shape.

Enjoyed This Recipe?
Find dozens of other recipes including step-by-step professional filmed footage showing each step of the baking process, by joining Molly’s Online Pastry School, opening up for new enrollment September 12th! Remember to use your discount codes by September 21 to get the following discounts:
- MONTHLY MEMBERS: Enjoy 50% off your first month (a $14 savings!) using the code SAVE50 during checkout!
- ANNUAL MEMBERS: Get your 1st month FREE (annual members already get 2 months free, so this would give a total of 3 free months, an $84 savings!) using the code 1MONTHFREE during checkout!
RELATED LINKS
- Want to make up for all those sweets? Check out Rosa Jackson’s Niçoise, an excellent and comprehensive cookbook dedicated to the seasonal cuisine of Nice.
- Want to learn how to cook a variety of classic French dishes? One of our favorite resources is the Youtube sensation the French Cooking Academy and their eponymous cookbook.
- And one more recent gem for foodies to checkout: Le Sud by Rebekah Peppler.
Written by Molly Wilkinson for HIP Paris. Looking to travel? Check out Plum Guide and our Marketplace for fabulous vacation rentals in Paris, France or Italy. Looking to rent long or short term, or buy in France? Ask us! We can connect you to our trusted providers for amazing service and rates or click here. Looking to bring France home to you or to learn online or in person? Check out our marketplace shop and experiences.
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