Beth’s Foolproof Madeleine Recipe | ENTERTAINING WITH BETH

– Hey guys. Today I’m gonna share
a recipe with you
that I get requests for every
spring, homemade madeleines.
If you’re not familiar with a madeleine,
you are in for a treat.
It’s a French style cookie
that’s really more like a little cake.
They’re delicate and dainty,
and perfect when served with a cup of tea.
They also happen to be my
husband’s favorite cookie.
And ironically, he was born
on Rue Madeleine in France.
So for that fact alone,
this was a recipe I had to perfect.
So, let me show you how to
make a foolproof madeleine.
So, the first thing we’re gonna do is
take three eggs, and combine it with
two thirds cup of sugar.
Go ahead and whisk that up
until it’s nice and combined.
You’re looking for your mixture
to be nice and pale yellow.
At that stage you’re
going to add a teaspoon
and a half of orange zest.
Now at this stage, you could also use
lemon zest or even lime
zest if you wanted to.
I really like the orange.
I think that it adds a really
beautiful sweetness to these.
Or you could also add
a teaspoon of vanilla
and turn them into vanilla cookies.
Go ahead and whisk that up.
And then you can set that aside.
And in a smaller bowl
we’re going to add a cup of flour,
a teaspoon of baking powder,
and a quarter teaspoon of salt.
And then we’re gonna
add this flour mixture
to our wet ingredients,
just stirring it gently
until it’s all combined.
And then the final step
is to add six tablespoons
of melted unsalted butter.
And that’s basically it.
Your madeleine batter is done.
Now, here’s the hard part.
This is the part where it
can all go wrong. (laughs)
You do need to refrigerate the batter
for at least an hour.
Overnight is even better,
but an hour will do the trick.
And the reason you wanna do this
is one of the hallmarks
of a true madeleine
is the little hump that the cookie gets.
And it only gets that if you
let your batter refrigerate.
So, if you don’t care about
being a traditionalist
and you just wanna make
the cookies right away,
you could pop them in the oven,
but if you wanna wait and
get that true madeleine hump,
well then, you have to refrigerate it
for at least an hour.
Now, when it comes to madeleine pans,
there are a lot of
varieties on the market.
And you can make yourself crazy
trying to figure out which one works best.
Let me save you the effort.
I think the ones that really work the best
are the non-stick metal pans.
This is going to provide
a really beautiful,
lightly browned madeleine
that will just pop right out of its shell.
But, for a little added insurance,
I do recommend taking a
little bit of baking spray,
spraying it into a bowl,
and then taking a pastry brush
and just dabbing it
lightly into each shell.
I think this works better
than taking the can and
spraying the whole pan
because then it’ll have
a tendency of burning,
and then your edges will get too brown.
So, I think it’s better
to put it in a bowl
and just give it a light dusting
with a pastry brush instead.
Now, when it comes to
portioning out the batter,
here’s my other tip for you.
It really helps if you can use
a mini ice scream scoop
that’s about one and one
quarter inch in size.
And the reason why this is helpful
is it’s just going to
allow for all your cookies
to be even.
And the other tip is,
once you scoop it and plop
it in the center of the well,
just stand back and let it do its thing.
Don’t go in there and try
to spread out the batter
because gravity will
just take over for you
and will spread that batter
out in a nice even way.
Then you’re gonna pop
these in a 350 degree oven
for just eight minutes.
And here’s the other thing,
you really wanna know when
to pull these madeleines out
because if you let them go too far,
they’ll get too browned around the edges.
And then if you don’t
let them go far enough,
they’re not gonna get that little hump.
So I find that anywhere from
like seven to eight minutes
is just perfect.
Then allow your cookies to cool
until you try to handle them.
And then once they are
cool enough to handle,
you can pop them outta your tins
and dust them lightly
with some powdered sugar,
pop them on a plate,
and then you can serve them
with your favorite cup of tea.
I love these cookies because
they’re so dainty and elegant.
And they’re perfect for
any springtime occasion,
like a baby shower or bridal shower,
or even Mother’s Day that’s coming up.
I hope you guys give this recipe a try,
and let me know what you think.
And for more quick and easy
recipes, be sure to subscribe.
You always make me happy
when you guys subscribe.
And I’ll see you back here next week
for another delicious recipe.
Until then.
♫ Give me, give me, give me,
give me, give me that swing
♫ Give me that swing
♫ Give me that swing
♫ My heart is giving you love
♫ Try not to need it so much
♫ Say what you say or do what you do
♫ But don’t you be my lover
♫ When I say I’ll make you pay
♫ Then you better run for cover ♫

  1. OH MY! These were easy & super delicious! I had a “dry”run as we are having a Birthday Tea Party in a coupe of weeks, & these were amazing! Thank you, thank you! 💙

  2. Oh dearest Beth!!!! 😍😍😍 such a beautiful recipe. This is the first time ever I have tried making them. Your recipe gave me the perfect humps, taste, texture.

  3. 7 minutes are too short. I followed this recipe and my madeleines are underbaked. I recommend baking them for 15 minutes.

  4. Beth, how would suggest storing them? My husbands coworkers are requesting more, but I’d need to cook them the day before since he leaves so early. I know if they are in an air tight container they get mushy.
    Right now they’re in a paper towel liner Corningware dish with the lid just sitting atop, not sealed.


  5. I have made them, they taste delicious look delicious when fresh out of the oven. My only question is for the left overs. I noticed that after they "dried" they were sticky and got stuck to one another in the basket. I would assume they would be dry and not stick to each other? Is that what happens to them or did I add too much sugar or is it the lemon that can do that or what? Anyone has had this issue?

  6. I've made these for my wife using other recipes, even Julia Childs', and this came out the best! I especially found the tip about brushing in the cooking spray onto the pan. I've brushed on butter before but like you said, burnt sides. 8 minutes was also clutch, i've tried 10-13 and those came out too crispy. Lemon zest is my go to, maybe because that batch most closely resembled my first experience eating one of these dreams. Thanks for the tip about using an ice cream scoop for uniform sizes. Thanks!!!

  7. I have watched many French bakers and they say you never put the batter in the fridge leave for two hrs at room temp covered with a cloth.

  8. Thank you for posting this recipe, my boyfriend loves it <3
    This may be a stupid questions, but I do want to know how you could take the madeleine out from the mould without them sticking to it? I am using the nonstick one and I put a thin layer of butter on the moulds before putting the batter in.

  9. Aww.. Your dear husband was born on rue de Madeleine… quelle bonne chance.. Don't laugh at my french effort…. You make everything look so effortless. I'll be trying that very soon. Thanks Beth

  10. Hi Beth,
    In the past, I could find lady finger cookies in metal containers that tasted to crunchy and sweet. In the present, they are sold in clear plastic wrapping that caused them to be dried, brittle, and stale. I hope you will post a recipe for them. Saving money and having a homemade sweet would be so lovely 🙂

  11. They look yummy, I'm going to have to try them. BTW…What song/artist was playing at the end of the video?

  12. If only you opened one in half to let us see how it looks inside and whether or not it is good. 🙁
    A lot of recipes online aren't accurate or fool-proof.

  13. Hi Beth! Thanks for sharing your recipe. I’ve tried your recipes and have success all the time. I just have one question though. Why is the top of my madeleines a lil sticky? How do I trouble shoot it? Thanks in advance!💖

  14. I did exactly what you show in the video, step by step, but my cookies textures come out like bread!!! I was so excited at first, that how easy the recipe was, but now I am disappointed of the out come of my experiment!😣

  15. Aaaahhhh les madelines….ooohh lala..comme dit les francais…eh voila…..just showing off what little french I know…that beautiful teapot is exquisite love it.

  16. Wish I could talk to you in real time. Just made the batter and used four eggs not by choice one was double yoked ….hope that doesn't make a difference…hope you respond …baking tomorrow…

  17. huhuhu Ive tried to bake it so many times and it didn't raise.. can anyone tell me whats the common Mistake why madeleines didnt Raise ?

  18. Thank you so much Beth I made few of your recipe already the lemon pound cake, the chocolate bundt cake something, the coffee cake, blueberey tea cake , spinach quiche just yesterday and scone with raisins, this one I want to try too. Your recipe is easy to follow. I've learn a lot though for a person like me doesn't know about cooking and baking. Thank you.

  19. My Madeline’s came out realllyyyy bubbly on the top, and medium brown on the curvy part. I’m not sure if there’s a problem with my mixing, or the temp of the oven! Help!!

  20. I found a Madeline pan at goodwill today for $1 … it is one of my favorite cookies and I didn’t know it was so easy to make!

  21. Thank you so much for this recipe! They are so easy to make and seriously foolproof. I made them a few times already; classic, marbled, rose and matcha flavoured. So far everyone loves them. Although they are always smunched and gone the same day; what is the best way to keep them fresh and for how long? As always, I am enjoying your beautiful videos =)

  22. I made today your madeleine but I will use my star shape molder as I don't have the madeleine molder. I made a lot already with few already with your cake I love it.

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