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A sprinkle of joy with every slice of life.

Pierre Hermé’s Madeleines

  • February 01, 2020
  • by

I love madeleines. It sounds so cliché. Nevertheless, each freshly baked piece simply brings me so much joy. They’re the right touch of sweet and adorable (hah) that I need in my day. Pierre Hermé’s Madeleines are terrific—delicately light with crisp edges. They are deceivingly simple to make with accessible pantry ingredients. The most “difficult” part of the recipe, really, is the wait.

Pierre Hermé Madeleines

This already a great recipe to start with, however, here are a few tips that can help guarantee consistently good results:

1. Use a good pan. The Williams Sonoma Goldtouch® Nonstick Madeleine Plaque Pan always produce evenly baked madeleines for me. It costs as much as twice as other pans, but it’s worth every batch that comes out right.

2. Get the scoop that fills 2/3 of the Williams Sonoma Madeleine pan or measure 1.5 tablespoons for each mould: Oxo Good Grips Cookie Scoop, Medium (1.5 Tbsp)

3. Butter the moulds generously without leaving a well of butter. Aim for smooth, even brushing.

4. Adding some fine zest from one lemon to the batter makes these madeleines even better. So fragrant!

If you try the recipe, let me know what you think!

Pierre Hermé's Madeleines

Delicately light and crisp-around-the-edges, these madeleines are easy to make with pantry-friendly ingredients.
Prep Time15 mins
Cook Time8 mins
Course: Afternoon Tea, Dessert
Cuisine: French
Keyword: cakes, madeleine, baking, simple, easy


  • Madeleine Pan
  • 1.5 Tbsp Cookie Scoop


  • 1.5 cup (200 grams) unbleached all-purpose flour
  • 1 teaspoons (6 grams) baking powder
  • 14 tablespoons (200 grams) unsalted butter, melted
  • 5 large eggs
  • 1 1/3 cup (240 g) superfine/caster sugar
  • extra melted butter for greasing the madelein pan needed the next day


Evening Before Baking (or at least 8 hours before baking): Prepare the Batter

  • Sift the flour and baking powder into a large bowl and give it a quick whisk to mix.
  • Using a stand mixer fitted with a wire whisk, beat the the egg and sugar on medium speed for about 5 minutes. Decrease the speed and slowly add the flour mixture; mix until fully incorporated. Add the melted batter and beat on medium speed until smooth, about 2-3 minutes.
  • Transfer the batter into a container with lid and refrigerate overnight.

Next Day: Bake the Madeleines

  • Preheat the oven to 450°F [using traditional oven]
  • Prepare the madeleine pan by brushing each mould with melted butter using a pastry brush.
  • Fill the moulds three-quarters full with the cooled batter.
  • Place the pan in the oven and immediately reduce the oven temperature to 425°F. Bake for about 8 minutes. The belly of the madeleine would have risen considerably and the edges start to turn golden brown.
  • Unmold the madeleines immediately and transfer them onto a wire rack to cool.
  • Enjoy warm or cool.

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