Mary Berry Madeleine Recipe

The scent of warm madeleines brings me right back to my nan’s kitchen on a rainy afternoon — the kettle hissing away, windows misted up, and her floral apron tied neatly at the waist. She didn’t call them madeleines, mind — they were just “shell cakes,” and we’d dunk them in our tea till they went gloriously soggy. But even she would’ve approved of this elegant take by Mary Berry.

Mary’s madeleine recipe stays true to the heart of these classic French sponge cakes: buttery, golden, and as light as a whisper. And with just a touch of zest, they’re the perfect marriage of British sensibility and French flair. Whether you’re planning a proper afternoon tea or just need a small, sweet escape, these little beauties do the job.

Ingredients List

For Coating the Pan:

• 1 tablespoon unsalted butter — melted
• 1½ teaspoons all-purpose flour — helps prevent sticking

For the Madeleines:

• 10 tablespoons (141g) unsalted butter — cut into pieces
• 2 large eggs — at room temperature for better mixing
• ½ cup (100g) granulated sugar
• 3 tablespoons light brown sugar — gives depth of flavour
• 2 teaspoons vanilla extract — classic warmth
• ⅛ teaspoon salt
• 1¼ cups (155g) all-purpose flour
• 2 teaspoons lemon or orange zest (optional) — adds a bright note, especially lovely with tea

Note: I’ve forgotten the zest a few times and still had happy results, so don’t fret.

How To Make It

1. Preheat your oven to 190°C (375°F).
   Mix 1 tbsp melted butter with 1½ tsp flour. Use a pastry brush to coat each shell cavity in your madeleine tin. Don’t rush — it makes unmoulding easier later.
2. Melt the remaining butter.
   Do this gently in a heatproof bowl, then set it aside to cool slightly. Not too hot, or it’ll scramble your eggs later. Been there.
3. Whisk together the eggs, both sugars, vanilla, and salt.
   Use a balloon whisk or electric mixer. Aim for a pale, foamy mix. About 30 seconds if you’re hand-whisking with gusto.
4. Sift the flour in thirds.
   Gently fold it into the egg mixture with a spatula after each addition. Keep it light — we want air, not muscle.
5. Add the melted butter and zest.
   Drizzle the butter around the edge of the bowl, not smack in the middle — helps it fold in without collapsing the batter. Add the citrus zest if using. Fold until just combined.
6. Spoon the batter into the pan.
   A tablespoon per cavity should do it. Don’t overfill — they need room to puff.
7. Bake for 9 minutes.
   They’re done when they spring back under your finger and are golden at the edges. Your kitchen will smell like a dream.
8. Cool in the pan briefly, then transfer to a rack.
   If the pan’s still hot and you have more batter, let it cool before recoating and refilling. Trust me — the second batch will stick if you don’t.
9. Finish with flair.
   Dust with powdered sugar or dip one end in chocolate. Or both. Why not?

Common Mistakes

Why are my madeleines tough?
You probably overmixed the batter. Be gentle and fold with care — like tucking in a baby.

Why didn’t they get the classic hump?
That iconic bump needs a temperature contrast. Try chilling the batter or the pan before baking.

Why did they stick to the pan?
Either the pan wasn’t buttered/floured enough, or it was still warm when refilled. I’ve learned both the hard way.

Can I use baking powder for extra rise?
You can, but it’s not traditional. These rely on air from whisking. If you do try it, just ¼ tsp max.

Storage and Reheating Tips

Room Temperature:
Keep cooled madeleines in an airtight container for 2–3 days. After that, they lose their charm.

Freezer:
Freeze in a single layer, then store in a zip bag for up to 2 months. Defrost at room temp.

To Reheat:

• Oven: 175°C (350°F) for 3–5 mins — restores the slight crisp.
• Microwave: 10–15 seconds max. They’ll be soft but tasty.
• Steamer: Lovely if you want them pillowy and warm.

What to Serve With It

• A proper cup of Earl Grey — the bergamot sings alongside citrus-zested cakes.
• Fresh raspberries or strawberries — for colour and tart contrast.
• A spoonful of lemon curd — because sometimes you want extra zing.

FAQ Section

Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may be slightly more crumbly, but still delicious.

Do I need a madeleine pan?
Ideally, yes. It gives them their iconic shell shape. But in a pinch, a mini muffin tin works — just call them “British bumps.”

Can I prepare the batter ahead of time?
Absolutely! Chill the batter for up to 24 hours. It may actually help develop that lovely rise.

Are madeleines cakes or cookies?
Technically, they’re sponge cakes. But in Britain, we eat them like biscuits — best with a hot drink.

Try More Recipes:

• Mary Berry Salted Caramel Cheesecake
• Mary Berry Blueberry Traybake
• Mary Berry Caramel Shortbread