Mom’s Favorite French Recipe: Afternoon Coffee Treats

My mom came over from France and this was one of her favorite recipes. She would make a couple to eat with her coffee in the afternoons. This simple Madeleine recipe feels like the one I often double and freeze for meal trains, like the make-and-freeze favorite my friend shared.

Why make this recipe

Madeleines are small, light, and quick to bake. They pair perfectly with coffee or tea. They are a good choice when you want something simple and a little special. After one bite my husband said it must not be lost, much like the story in this one-bite favorite I read about.

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Ingredients

These ingredients make about 18 small madeleines.

• 1 cup (120 g) all-purpose flour
• 3/4 cup (150 g) sugar
• 3 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• A pinch of salt
• Powdered sugar for dusting (optional)

These are the small list I used, similar to my mother’s, as in the family recipe I grew up with.

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Directions

1. Preheat the oven to 375°F (190°C). Grease a madeleine pan or butter and flour small muffin tins.
2. In a bowl, whisk the eggs and sugar together until the mix is pale and a little thick. This takes about 3–4 minutes by hand or 1–2 minutes with a mixer.
3. Stir in the vanilla and lemon zest.
4. Sift the flour, baking powder, and salt into the egg mix. Fold gently until just mixed. Do not overmix.
5. Fold in the melted butter in two parts, mixing gently until the batter is smooth.
6. Spoon batter into the molds, filling each about three quarters full.
7. Bake 8–12 minutes, until the edges are light golden and the center springs back when touched. Baking time depends on oven and pan size.
8. Let madeleines cool in the pan for a minute, then remove to a rack to finish cooling. Dust with powdered sugar if you like.

The steps are gentle and quick, like in another family baking guide I read.

Serving

Serve warm or at room temperature with coffee or tea. They are best the same day but still good the next day. For a treat, dip one side in melted chocolate and let it set.

Storage

• Room temperature: Store in an airtight container for up to 2 days.
• Fridge: Keep in an airtight container for up to 5 days.
• Freezer: Freeze in a single layer on a tray, then transfer to a bag for up to 1 month. Reheat gently in a low oven.

Tips

• Use room temperature eggs for a lighter batter.
• Do not overmix after adding flour; this keeps madeleines tender.
• Let butter cool a bit so it does not cook the eggs when added.
• For big batches, make two trays and freeze extras; people eat them fast, as with this crowd-pleasing recipe.
• If you do not have a madeleine pan, a mini muffin tin works fine.

Variations

• Lemon madeleines: Add more lemon zest and a little lemon juice to the batter.
• Chocolate madeleines: Replace 2 tablespoons of flour with cocoa powder.
• Almond madeleines: Swap 1/4 cup flour for almond flour.
• Chocolate dip: Dip cooled madeleines halfway into melted dark chocolate.

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FAQs

Q: Can I make the batter ahead of time?
A: Yes. Keep batter in the fridge for up to 24 hours. Let it come to room temperature before baking.

Q: Why do some madeleines have a hump?
A: A quick oven start at a higher temperature helps create the classic hump. Do not open the oven while baking.

Q: Can I use salted butter?
A: Yes, reduce any added salt to a small pinch.

Q: How do I get a light texture?
A: Whisk eggs and sugar until pale and fold ingredients gently. Room temperature eggs help.

Q: Can I use a nonstick silicone pan?
A: Yes, but greasing lightly helps release them easily.

Madeleine

These light and delicate madeleines are perfect for pairing with coffee or tea. They are quick to bake and can be frozen for later enjoyment.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 18 pieces

Course: Dessert, Snack

Cuisine: French

Calories: 80

Ingredients Method Notes

Ingredients

  

For the batter

• 1 cup all-purpose flour
• 3/4 cup sugar
• 3 large eggs, room temperature Use room temperature for a lighter batter
• 1/2 cup unsalted butter, melted and cooled Let it cool to avoid cooking the eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 zest of 1 lemon (optional) Add more zest for lemon madeleines
• a pinch salt Adjust if using salted butter

For dusting

• to taste Powdered sugar Optional for dusting

Method

 

Baking

1. Preheat the oven to 375°F (190°C) and grease a madeleine pan or butter and flour small muffin tins.
2. In a bowl, whisk the eggs and sugar together until the mix is pale and a little thick, about 3–4 minutes by hand or 1–2 minutes with a mixer.
3. Stir in the vanilla extract and lemon zest.
4. Sift the flour, baking powder, and salt into the egg mixture. Fold gently until just mixed; do not overmix.
5. Fold in the melted butter in two parts, mixing gently until the batter is smooth.
6. Spoon batter into the molds, filling each about three quarters full.
7. Bake for 8–12 minutes, until the edges are light golden and the center springs back when touched.
8. Let the madeleines cool in the pan for a minute, then remove to a rack to finish cooling. Dust with powdered sugar if desired.

Notes

Serve warm or at room temperature with coffee or tea. They are best the same day but still good the next day. For a treat, dip one side in melted chocolate and let it set. Store in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 1 month.