Madeleine Cakelets

For my birthday last year, my sister-in-law and brother gave me a Madeleine Pan.  I had never made the classic French cake/cookie treats before, so it was a very fun surprise!  The pan came from Williams-Sonoma and the store was kind enough to include a recipe.  I’ve been waiting for the perfect time to try the recipe and share it with you, and here they are!

These classy little desserts are the size of a cookie, but they have the texture of cake.  So, please excuse me throughout this post as I struggle with the correct way to refer to them!  I think I will just go with cakelets. 🙂 These really are tasty little treats.  This may not be a correct assessment at all, but they almost remind me of beignets… but a non-fried and more spongy/cakey version.  Anyways, all you need to know is that they are a light and delicious dessert!

Madeleine Cakelets | The Little Blue Mixer

To begin, I prepped the pan by greasing it with butter and then lightly flouring.

Madeleine Cakelets | The Little Blue MixerWhen the pan was ready, I combined the eggs, sugar, and salt in the mixer and beat for about five minutes.  As the recipe put it, the mixture turned “pale, thick and fluffy.”

Madeleine Cakelets | The Little Blue Mixer

Next up is the vanilla followed closely by the flour.  To incorporate the flour, I sifted it over the bowl and then beat just until it was mixed in.

Madeleine Cakelets | The Little Blue Mixer

Finally, I melted the butter and folded it in to the batter in two parts. Now that the batter was ready, I spooned in into the pan using a little more than a tablespoon per Madeleine.

Madeleine Cakelets | The Little Blue Mixer

After baking for about 9 minutes… here they are!

Madeleine Cakelets | The Little Blue MixerMadeleine Cakelets | The Little Blue MixerMadeleine Cakelets | The Little Blue Mixer

Soo pretty 🙂

Madeleine Cakelets | The Little Blue MixerMadeleine Cakelets | The Little Blue Mixer

These Madeleines are extremely light and fluffy and not overly sweet.  Adding the touch of powdered sugar definitely sweetened them up and added some fun flavor.Madeleine Cakelets | The Little Blue Mixer Madeleine Cakelets | The Little Blue Mixer

Overall, these were a really fun bake!  They didn’t take long at all to whip up and it wasn’t a huge recipe.  (Which is a very nice change of pace!)  I would recommend eating these Madeleines on the day you bake them, though.  They had a nice little crunch on the first day; but, after storing in a container overnight, they moistened up a little bit.  That was to be expected, but I just preferred them on day one. 😀

Madeleine Cakelets | The Little Blue Mixer Madeleine Cakelets | The Little Blue Mixer

I hope you all enjoy these!  I will be sharing over at Fiesta Friday; be sure to swing by if you get the chance!  Have a fantastic weekend!

Madeleine Cakelets

  • Servings: 16
  • Difficulty: Medium
  • Print

Recipe by Williams-Sonoma


  • softened butter for brushing molds
  • 1/2 cup all purpose flour, sifted
  • 2 eggs
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract
  • 4 Tbs unsalted butter, melted & cooled
  • confectioners’ sugar for dusting (optional)


  1. Preheat oven to 375°. Using a pastry brush, brush softened butter over each mold of the Madeleine Pan, carefully buttering every ridge.  Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and gently tap out the excess flour.
  2. In a large bowl, combine the eggs, granulated sugar, and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed until incorporated.
  3. Using a rubber spatula, gently fold in half of the melted butter until just blended, then fold in the remaining butter.
  4. Divide the batter evenly among the prepared molds, using a heaping 1 Tbs. batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.
  5. Remove the pan from the oven and invert it over a wire rack, then rap the pan on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
  6. Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners’ sugar and serve. Makes 16

Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).


8 thoughts on “Madeleine Cakelets

  1. They are adorable! I have been longing to make madeleines for quite some time – I’ve even found a pan! – but simply never got round to it. Must try harder, especially after reading your lovely post!

    • Thank you!! You sound just like me! I had been holding on to the pan for a while when I decided to just go for it! You should definitely give them a try! 🙂

  2. Pingback: Madeleine Cakelets | homethoughtsfromabroad626

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s