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 ♫

100 thoughts on “Beth’s Foolproof Madeleine Recipe | ENTERTAINING WITH BETH

  • Beth I don't know why my madeleine sponge cake did not turn out right? Didn't have the hump like yours its flat . Mind help me out here. Thank you very much

  • Great video!! I'm definitely going to be trying this soon! The only thing I'd like to try different is covering them halfway with chocolate. But I really liked the little tips with the ice cream scoop, only greasing select areas of the pan, etc.. Very practical! And the video itself was well shot, edited, and just around 4 minutes – perfect length! Nonetheless, SUBSCRIBED! 🙂

  • Hi Beth ! Can you tell me please if I can freeze them or refrigerate and for how long ? I have a baby shower in couple weeks. Thank you !

  • Made these! They came out pretty good! Only thing is they were a little dense and spongey. Any recommendations on how to fix this? Thanks!!

  • My Madeleine pan arrived today , but I did not know I bought the mini Madeleine pan (16 count). I hope it's ok too. Because I don't want to go to the process to return it. What do you think Beth?

  • Hi Beth, first of all I have to tell you I'm a huge fan of your channel! Love your videos!! Tried this Madeline cookie recipe and it came out beautifully!! Thank you so much! 😃

  • Dear BETH!
    I love your recipe! I tried 3 times the taste is perfect! My family loves it!
    Although I have a question. Our home is HIGH ALTITUDE (9,350 ft)
    Please let me know how should I adjust the recipe!

  • Thanks for the recipe. However, it was too sweet for me. The next time I will add less sugar! 🙂

  • Hi Beth,You madeleines look amazingly beautiful 😊 I followed your recipe but after baked my madeleines are kind of sticky on the surface. Do you know why is that?Thanks!

  • Hi Beth,
    Thanks for the recipe,I have one question,after put it in the refrigerator, can I bake the cake right the way? or I need to wait the cake mixture until the room? temperature?

  • Thank you so much Beth for this recipe! I do have some questions to understand this all better! 1)Unlike other kinds of madeleines, this doesn't require a stand mixer to bring the batter to the ribbon stage. How is it then that this much simpler recipe is able to make the batter so airy and fluffy without the ribbon stage and just some whisking? It was one of the fluffiest I have ever tried!
    2)Also, second question is about the baking powder., I use hot melted butter and then refrigerated the batter overnight. Yet most recipes like this would require the batter to be baked immediately since the baking powder is activated through both the liquid (melted butter), and the heat of the butter. Wouldn't then all the leavening power be gone after it has been sitting in the refrigerator for hours (since all the CO2 would escape into the air from the batter)? However, these madeleines had the biggest humps when I made them. What is the purpose of the baking powder then? And where does the leavening power come from? Thank you I'd love to know the science behind this to know better!

  • Thank you Beth for sharing this awesome recipe. Your recipe was easy to follow and I must appreciate the simplicity in it without using fancy equipments. Came out perfectly and my husband loved it as well. Keep up the good work. 😊😊👍

  • I have no idea how but I managed to totally mess this up! I did everything exactly yet my cookies came out tasting like Madeline shaped mini cakes. It tastes exactly like the famous brand boxed cake mix. They’re delicious regardless, but soft like cake, not the same taste or texture of what it should be.

  • I have baked madeleines, and I do like this version too. Trying to work out how they got the little bump on the madeleines in proust's time. wasn't that before refrigeration became a household idea?

  • Great instructional video! I've always wanted to make these and this video provided all the steps and helpful hints I needed. They came out great!!. thanks!!

  • I saw many recipes that beat the eggs with a hand mixer for a few minutes till they're really light and pale. How come you don't need to do that for this recipe?

  • Thank you so much!! I’ve been making madeleines for years and there are so many “techniques” but this is the easiest and tastes just as good as the “French fold” or what not. I literally watch this video once a month as these are my signature pastry!!!

  • Hi Beth this looks so yummy! When I refrigerate should I I cover the batter or just leave it in the bowl open? Also after refrigerating and putting it in the pan we can bake right away? Thank you!

  • Thank you so much Beth for your Madeleine recipe! Everyone in my family, children and grandchildren just enjoy having them, oh and they don't stop at one☺️. Actually my daughter came over today and we made more Madeleine for her to take 🏡 many thanks Beth!!!!!!

  • Just made these. These are so easy to make. Thank you Beth for sharing your foolproof recipe 🙂 I'm definitely making these again really soon.

  • Your recipe, your presentation, your tips, the production values are so great—-why do you need that under drone of sound from music. You straight up are an expert at this and have worked out all the kinks. Be proud to let your session be a teaching opportunity and loss the annoying underlying background sound.

  • 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! 💙

  • 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.

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

  • 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.


  • 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?

  • 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!!!

  • 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.

  • 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.

  • 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

  • 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 🙂

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

  • 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.

  • 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!💖

  • 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!😣

  • 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.

  • 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…

  • 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 ?

  • 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.

  • 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!!

  • 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!

  • 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 =)

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