Tips for Making the Best Madeleines

These seven tips and troubleshooting tricks will help you make the best madeleines.

1. Choose the Right Madeleine Pan

Madeleines are notorious for burning. Choose a madeleine pan that's light-colored and a non-stick pan if possible.  My favorite is by USA Pan.

2. Use Cake Flour

Use cake flour for a light and spongy madeleine cake! Cake flour has a lower protein content, which results in less gluten development.

3. Gently Mix the Batter

Madeleines are technically a genoise cake and filled with light air bubbles. Delicately fold the batter, especially when adding the butter to keep its light texture.

4. Always Chill the Batter

For the best madeleines, chill the batter for at least an hour. Chilling the batter will result in a better formed, distinctive madeleine hump and let the flavors meld.

5. Don't Fill the Pans Completely

Don't fill the madeleine pans too full or they will overflow. I typically fill 85-90% of the way.

Bake the madeleines for 8-10 minutes until the edges just turn golden brown and the cakes feel spongy. Watch closely as every pan and oven is different.

6. Watch Closely While Baking

I typically bake madeleines at 400ºF to increase oven spring. The high temperature will create more steam and help you get the iconic madeleine hump!

7. Bake at a Warm Temperature

Learn more!

Get this full detailed recipe for Sourdough Matcha Madeleines by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.