Classic French Madeleines with Orange Zest

Name: Classic French Madeleines with Orange Zest
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 18-20 madeleines servings
Cuisine: International
Ingredients: 2 large eggs; 100g caster sugar; 1 tsp vanilla extract; Zest of 1 unwaxed orange; 100g plain flour; 1 tsp baking powder; 100g unsalted butter, melted and slightly cooled; A pinch of salt; Icing sugar, for dusting (optional); Soft butter and flour, for greasing the mould

ByWei Ling

Jan 28, 20262 min

4.6(29)

Prep Time

20 minutes (+ 1 hour resting)

Cook Time

10-12 minutes

Total Time

72 min

Servings

18-20 madeleines

Difficulty

easy

Light, buttery madeleines with a fragrant twist of orange zest. A classic French tea cake recipe that’s simple to bake and perfect for any occasion.

4.6 (29 ratings)

There’s something quietly elegant about madeleines. The recipe I share here is scented with orange zest, which lifts the sponge with a gentle citrus note.

I used to make these during my pastry internship at Ce La Vi, on Level 57 of Marina Bay Sands in Singapore. We’d prepare the batter in the afternoon, pour it into piping bags, and let it rest overnight in the fridge. The next morning, we’d pipe it neatly into shelled trays and bake the madeleines fresh, a ritual I still find comforting to this day.

If you want to get just one pan, I recommend the regular size Madeleine Pan. You can get a Mini Madeleine Pan like me if you want to bake at home for dessert platters and smaller bites. Whichever size you choose, these moulds are a worthwhile addition to your baking tools as they give the madeleines their classic form and that gentle hump on top.

I personally like to use two regular size trays and a mini one so I can bake more at one go instead of having to wash the pan and bake another round.

Tip: To keep your madeleine pan in good condition, avoid scrubbing it with anything abrasive. Let it soak briefly in warm soapy water, then use a soft sponge or cloth to clean between the ridges. For stubborn bits, a soft-bristled pastry brush works wonders without scratching the non-stick coating.

Madeleines are wonderfully versatile. You can change the flavour by:

Swapping out 10g of flour for unsweetened cocoa powder for a chocolate version
Replacing 5–7g of flour with matcha powder for a gently earthy green tea twist
Dipping them in dark or white chocolate, and adding a sprinkle of crushed pistachios, hazelnuts, or even cranberry bits for a pop of colour

They’re simple to make, quick to bake, and allows you to personalise the flavour and decorations to your liking.

📖 Curious about where madeleines come from? Discover the legends, royal connections, and literary fame behind this little shell-shaped cake in our madeleine history article. Read the full story on “The History of Madeleines: France’s Famous Tea Cake”.

Classic French Madeleines with Orange Zest

Prep: 20 minutes (+ 1 hour resting)Cook: 10-12 minutesServes: 18-20 madeleineseasy

Ingredients

Instructions

1
Grease your madeleine pan thoroughly with soft butter and dust lightly with flour. Tap out the excess and chill the pan in the fridge while you make the batter.
2
In a mixing bowl, whisk the eggs and sugar until pale and thick, about 3–5 minutes. The mixture should fall in ribbons.
3
Add the vanilla extract and orange zest, and mix gently to combine.
4
In a separate bowl, sift together the flour, baking powder, and salt.
5
Fold the dry ingredients into the egg mixture in two additions. Be gentle to avoid knocking out the air.
6
Gradually pour in the melted butter, folding it in slowly until fully incorporated. The batter should be glossy and light.
7
Cover the bowl and refrigerate for at least 1 hour (or overnight). This helps develop flavour and ensures the domed shape.
8
Preheat your oven to 190°C (170°C fan).
9
Spoon about 1 tablespoon of chilled batter into each madeleine mould. It should be about ¾ full. Do not spread it out.
10
Bake for 10–12 minutes, until the madeleines are puffed, golden at the edges, and spring back to the touch.
11
Remove from the oven and cool in the tin for 2 minutes, then gently unmould onto a wire rack.
12
Dust with icing sugar if desired, and enjoy it ideally with a cup of tea.