When I think of Madeleines, I think of rainy afternoons in my gran’s kitchen, the scent of warm butter and sugar wafting through the house, and a plate of freshly baked shell-shaped cakes waiting on the table like a quiet little surprise. There’s something timeless and tender about these little French sponge cakes — and Nigella’s Madeleine recipe captures that magic with beautiful ease. Light, airy, and finished with a dusting of powdered sugar, they’re the kind of treat that makes you stop mid-bite and smile.
This version, true to Nigella’s effortless style, is done in 15 minutes and uses just a handful of ingredients — the kind most of us have knocking around the kitchen already. Whether it’s your first time making Madeleines or your fiftieth, this recipe is forgiving, nostalgic, and oh so satisfying.
Let’s make some memories.
Ingredients List
- 60g butter (melted) — for richness and that golden shell edge.
- 1 large egg — brings the structure and that tender crumb.
- 50g caster sugar — sweet but not cloying.
- 50g plain flour
- ½ tsp baking powder — just enough lift for that signature hump.
- Icing sugar, for dusting
Optional: A splash of vanilla or lemon zest can be stirred in if you fancy a twist.
How to Make It
- Preheat the oven to 190°C (Gas Mark 5).
I always forget this bit and end up waiting awkwardly with a full batter. Don’t be me. - Brush your Madeleine pan with a little melted butter.
You want those shells to release clean and get a lovely golden edge. - Whisk the egg and caster sugar together until pale and mousse-like.
This takes a few minutes — you’re looking for volume and lightness. It should almost double in size. - Sift the flour and baking powder over the egg mixture.
Gently fold it in, keeping all that air you just whipped up. - Pour in the melted butter in a slow stream, folding as you go.
Don’t rush. Imagine you’re coaxing it all into harmony. - Spoon the mixture into your prepared Madeleine pan, filling each shell about ¾ full.
- Bake for 7–8 minutes.
They should puff up (hello, little humps!) and turn a delicate golden colour. - Cool on a wire rack, then dust generously with icing sugar.
Best served slightly warm, with fingers and nostalgia.
Common Mistakes
Why didn’t my Madeleines rise?
You may have overmixed or your baking powder might be a bit old. Fresh powder and gentle folding do wonders.
Why are they sticking to the pan?
Make sure every corner is buttered and the pan is well-preheated. And don’t use too much butter either — ironic, I know.
Why do mine taste a bit dense?
Probably too much mixing. Treat the batter gently, like it’s a sleeping baby.
Why don’t I have the classic hump?
Try chilling your batter for 30 minutes before baking — helps with that iconic rise. I didn’t believe it at first either.
I used margarine… why do they taste weird?
Ah. Butter only, please. This isn’t the time for shortcuts.
Storage Tips
- Room Temperature: Keep in an airtight tin for up to 3 days. They’re best fresh, but still charming on day two.
- Fridge: Up to 5 days, but they’ll firm up — a short reheat revives them.
- Freezer: Freeze in a zip bag for up to 2 months. Thaw on the counter.
What to Serve With It
- Earl Grey or chamomile tea — The floral notes love the buttery sponge.
- Fresh berries or raspberry coulis — For a little tart contrast.
- A dollop of lemon curd or orange marmalade — Especially if you added zest to the batter.
FAQ Section
Can I make these gluten-free?
Yes, swap the plain flour for a 1:1 gluten-free blend. Avoid overmixing as they can toughen quickly.
Can I add flavourings like lemon or almond?
Absolutely. A teaspoon of lemon zest or a drop of almond extract works beautifully. Just keep it subtle.
Do I really need a Madeleine pan?
To get the shell shape, yes. But if you’re desperate, try a mini muffin tin. Just don’t call them Madeleines in front of a French person.
Can I prepare the batter ahead of time?
Yes — chill it for up to a day. It might even help form that classic hump.
Try More Recipes:
- Nigella White Chocolate And Raspberry Cheesecake
- Nigella Baileys Cheesecake
- Nigella Dorset Apple Cake
- Nigella Lemon Curd Recipe
Nigella Madeleine Recipe
Description
Light, buttery Madeleines with a delicate crumb and classic shell shape — perfect with tea or a dusting of sugar.
Ingredients
Instructions
- Preheat oven to 190°C / Gas Mark 5.
- Brush a Madeleine pan with melted butter.
- Whisk egg and sugar until pale and mousse-like.
- Sift flour and baking powder into the bowl. Gently fold in.
- Fold in melted butter slowly.
- Fill each mold ¾ full.
- Bake for 7–8 minutes until golden.
- Cool on a wire rack, then dust with icing sugar.