Name: Mary Berry Madeleine Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 15 min
Ingredients: 100g unsalted butter, plus extra for greasing; 100g caster sugar; 2 large eggs, at room temperature; 1 tsp vanilla extract; zest of 1 unwaxed lemon; 100g plain flour, plus extra for dusting; 1 tsp baking powder; a pinch of fine salt; 1 tbsp icing sugar, for dusting

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These madeleines are delicate, shell-shaped sponge cakes with a tender, fine crumb and a golden, lightly crisped edge. The inside stays soft and faintly buttery, with a gentle lemon fragrance that lingers after every bite. This version follows a straightforward method that produces consistent results, whether you are baking for a teatime spread or a simple weekend treat. The batter comes together quickly, and the rest time in the fridge gives each madeleine its signature domed top. From start to finish, including chilling time, these are ready in around 1 hour 15 minutes.

What sets this recipe apart is its reliability. The quantities are measured for a single madeleine tray, making it a manageable bake without a mountain of washing up. The lemon zest lifts the flavour without overpowering, and the browned butter adds a subtle nuttiness that plain melted butter simply cannot match.

Ingredients

For the batter

100g unsalted butter, plus extra for greasing
100g caster sugar
2 large eggs, at room temperature
1 tsp vanilla extract
Zest of 1 unwaxed lemon
100g plain flour, plus extra for dusting
1 tsp baking powder
A pinch of fine salt

To finish

1 tbsp icing sugar, for dusting

How to Make Mary Berry Madeleine Recipe

Brown the butter: Melt the butter in a small saucepan over a medium heat, swirling occasionally, until it turns a pale amber colour and smells faintly nutty. Pour into a heatproof bowl and leave to cool for 10 minutes. Browning the butter deepens the flavour and gives the madeleines a richer finish than simply melted butter.
Whisk the eggs and sugar: Place the eggs and caster sugar in a large mixing bowl. Using an electric hand whisk, beat on high speed for 4 to 5 minutes until the mixture is very pale, thick, and holds a ribbon trail when the whisk is lifted.
Add the flavourings: Stir in the vanilla extract and lemon zest, mixing gently with a spatula until just combined.
Fold in the flour: Sift the plain flour, baking powder, and salt directly over the egg mixture. Using a large metal spoon or spatula, fold in carefully with a figure-of-eight motion until no dry streaks remain. Do not overwork the batter, as this can make the madeleines tough.
Incorporate the butter: Pour the cooled browned butter around the edge of the bowl, then fold it in gently until the batter is smooth and glossy. Cover the bowl with cling film and refrigerate for at least 30 minutes. Chilling the batter is what encourages the characteristic hump on the back of each madeleine.
Prepare the tin: Heat the oven to 200°C (180°C fan, Gas 6). Brush a 12-hole madeleine tin generously with softened butter, then dust lightly with flour, tapping out any excess. Place the prepared tin in the freezer for 5 minutes while the oven finishes heating.
Fill the moulds: Spoon or pipe the chilled batter into each shell-shaped mould, filling each one about three-quarters full. Do not spread the batter, as it will level itself during baking.
Bake the madeleines: Place the tin on the middle shelf of the oven and bake for 10 to 12 minutes, until the edges are golden brown and the tops spring back lightly when pressed. Remove from the oven and leave in the tin for 2 minutes before turning out onto a wire rack.
Finish and serve: Once cooled slightly, dust the shell side lightly with icing sugar. Madeleines are best eaten within a few hours of baking, while the edges still carry a gentle crispness.

Tips for the Best Mary Berry Madeleines

Why did my madeleines not develop a hump on top?

The hump forms because of the contrast between cold batter and a hot tin. If the batter was not chilled for the full 30 minutes, or the oven was not fully up to temperature before baking, the dome will not develop properly. Always preheat the oven thoroughly and keep the batter cold right up until it goes into the moulds.

Why did my madeleines stick to the tin?

Madeleines are prone to sticking if the tin is not prepared thoroughly. Butter every groove and ridge of the mould, dust with flour, and tap out the excess. Chilling the tin briefly before filling it creates a thin, firm layer of butter that acts as an effective release coating.

Why are my madeleines dense rather than light?

Overmixing the flour into the batter knocks out the air beaten into the eggs. Fold with a light hand and stop as soon as the flour is incorporated. Also check that your baking powder is within its use-by date, as old raising agents lose their effectiveness.

Why did the edges brown too quickly before the centres were cooked?

This usually means the oven temperature was too high, or the tin was placed too close to the top element. Use the middle shelf and verify your oven temperature with a thermometer, as many domestic ovens run hotter than the dial suggests.

How do I know when the madeleines are fully baked?

Press the domed top gently with your fingertip. If it springs back cleanly without leaving an indent, the madeleines are done. The edges should be a warm golden colour and slightly pulled away from the sides of the mould.

Serving Suggestions

Dust generously with icing sugar and serve alongside a pot of Earl Grey or Darjeeling tea.
Arrange on a tiered stand with finger sandwiches and scones for an afternoon tea spread.
Dip the shell-patterned base halfway into melted dark chocolate and leave to set on baking paper for a simple but elegant variation.
Serve warm from the oven with a small pot of lemon curd for dipping.
Pair with fresh raspberries and a spoonful of clotted cream for a light dessert plate.

Storage

Room Temperature

Store cooled madeleines in an airtight container at room temperature for up to 2 days.

Refrigerator

Madeleines can be kept in the fridge in a sealed container for up to 4 days, though the texture will firm slightly. Bring them back to room temperature for at least 20 minutes before eating, or warm briefly in a low oven at 150°C for 3 to 4 minutes to restore a little softness.

Freezing

Wrap the cooled madeleines individually in cling film, then place in a sealed freezer bag or airtight container and freeze for up to 1 month. Defrost at room temperature for about 1 hour, then dust with fresh icing sugar before serving.

Nutrition

Calories: 118 kcal
Carbohydrates: 13g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Sodium: 45mg

Nutrition values are estimates based on standard ingredients and may vary depending on the exact products used and individual serving size.

FAQs

Can I use salted butter instead of unsalted butter in this recipe?

Yes, salted butter works fine here. Simply leave out the pinch of salt in the batter to avoid the madeleines tasting overly salty. The difference in final flavour is subtle.

Can I make the madeleine batter the night before?

The batter can be made up to 24 hours in advance and kept covered in the fridge. A longer rest actually improves the hump formation, so overnight chilling is a practical option for baking fresh madeleines the next morning.

Can I use orange zest instead of lemon zest?

Orange zest works very well as a direct swap, giving the madeleines a slightly warmer, sweeter citrus note. A combination of half orange and half lemon zest is also a pleasant variation.

What size madeleine tin do I need for this recipe?

This batter is sized for a standard 12-hole madeleine tin, where each shell-shaped mould holds roughly 30 to 35ml. If your tin has larger moulds, you may get 10 madeleines rather than 12, and the baking time may need an extra minute or two.

Can I add a filling or flavouring to the madeleine batter?

A teaspoon of rose water, a little almond extract, or a tablespoon of good quality cocoa powder can each be stirred into the batter in place of, or alongside, the vanilla. Keep added liquids to a small quantity so the batter consistency is not affected.

Conclusion

This Mary Berry madeleine recipe produces 12 light, golden shell cakes with a fine, tender crumb and a faintly crisp edge. The browned butter and lemon zest work together to create a depth of flavour that is understated but distinctive. The method is straightforward, the ingredients are everyday, and the result is a bake that looks far more considered than the effort involved.

Whether served at afternoon tea or enjoyed fresh from the oven with a cup of something warm, these madeleines are a reliable addition to any home baker’s repertoire. If you tried this recipe, leave a comment below to share how yours turned out, and feel free to share this page with anyone who loves a classic bake. If you enjoyed this, you might also like the Mary Berry Swiss Roll Recipe for another timeless teatime favourite.