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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.