Madeleines feel like a quiet pause — butter melting, lemon zest on the board, tin clinking on the counter. I whisk the batter just till smooth (nothing fussy), sneak in plenty of zest and a whisper of vanilla, then let it rest in the fridge. That nap is what gives you the tiny hump. Cold batter, cold tin, hot oven — sounds silly, works every time.
I brush the molds like I mean it, dust the lightest veil of flour, and don’t overfill. They bake fast: edges go golden, centers stay soft, kitchen smells like sunshine and butter. Best eaten warm, with a little powdered sugar snowed on top and a cup of tea nearby. Two bites, gone. Make a second tray — people somehow appear when these come out of the oven.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Mix dry ingredients
In a bowl, whisk together flour, baking powder, and a pinch of salt.
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Beat eggs and sugar
In a separate bowl, beat eggs with sugar until pale and fluffy.
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Incorporate flavors
Stir in lemon zest and juice, then gently fold in the dry ingredients.
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Add butter
Slowly mix in the melted, cooled butter until smooth. Cover and let the batter rest in the refrigerator for at least 30 minutes.
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Bake
Preheat the oven to 190°C. Butter and flour a madeleine pan, then spoon batter into each mold. Bake for 10–12 minutes, until golden with a slight hump in the center.
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Serve
Remove from the pan, let cool slightly, and dust with powdered sugar before serving.
Note: Resting the batter for at least 30 minutes before baking helps develop the classic madeleine hump.
Updated: August 30, 2025