Light, tender, and gently sweet, these classic madeleines are all about simplicity and texture. A soft, sponge-like center with delicately crisp edges—and that iconic hump—makes them perfect for slow mornings or quiet evening treats. Best enjoyed freshly baked, with tea or a bit of quiet.

Buttery Shell-Shaped Madeleines for Tea Time

These madeleines lean into ease and comfort—simple ingredients, no rush, and just the right amount of sweetness. There’s no big occasion needed to make a batch. They’re light, satisfying, and quietly elegant. The kind of bake you keep in your back pocket for whenever the house feels still and the kettle’s already on.

Ingredients:

• 100 g unsalted butter (plus extra for greasing)
• 2 large eggs, room temperature
• 100 g white sugar
• 1 tsp finely grated lemon zest
• 1 tsp vanilla extract
• 95 g all-purpose flour
• ¼ tsp baking powder
• 1 small pinch of salt
• powdered sugar for dusting

Instructions:

1. Prep the pan and butter:
   Melt the butter and set aside to cool slightly. Brush your madeleine pan with a bit of the melted butter and dust lightly with flour. Chill the pan in the fridge while you prepare the batter.
2. Beat the eggs and sugar:
   In a mixing bowl, beat the eggs and sugar until pale, thick, and doubled in volume—about 5–7 minutes. The mixture should fall in ribbons.
3. Add flavorings:
   Gently fold in the lemon zest and vanilla extract.
4. Sift and fold:
   Sift together the flour, baking powder, and salt. Fold the dry mixture into the eggs in two additions, keeping the batter light and airy.
5. Add butter:
   Drizzle the cooled melted butter around the edge of the batter and fold in gently until just combined.
6. Rest the batter:
   Cover and refrigerate the batter for at least 1 hour, or overnight. This helps achieve the classic hump.
7. Bake:
   Preheat the oven to 175°C (350°F). Spoon the chilled batter into the prepared pan, filling each mold about ¾ full. Bake for 10–12 minutes, until the edges are golden and the centers spring back to the touch.
8. Cool and finish
   Let the madeleines sit in the pan for a minute before removing. Cool completely on a wire rack, then dust lightly with powdered sugar before serving, if desired.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Best enjoyed the same day, while the edges are crisp.
• Store in an airtight container at room temperature for up to 2 days.
• Can be frozen, but the texture is softest when fresh.

Note:

• Madeleines are endlessly adaptable—try adding a teaspoon of cocoa powder, a splash of almond extract, or swapping in orange zest for lemon. You can even dip the tips in melted chocolate once baked and cooled.
• Chilling the batter is essential for the classic hump—don’t skip this step.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs