Madeleines—petite, scallop-shaped tea cakes—are a classic French pastry. Originated in the North of the Lorraine region back in the 1700s, these elegant treats are adored around the world (yes, even Starbucks sells them). This dessert may appear intimidating, however, it's actually pretty easy to make your own madeleines

Just follow this recipe for the perfect end-of-summer treat.You don't even need scallop-shaped molds — a mini cupcake tin works too. 

Lemon and Chocolate Dipped Madeleines*

  • Prep Time:15 mins
  • Cook Time:12 mins
  • Total Time:27 mins
  • Servings:24
  • Easy


  • softened unsalted butter for brushing pan
  • 1 cup sifted all-purpose flour plus extra for dusting pan
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 8 tablespoons unsalted butter melted and cooled
egg, blueberry, chocolate, cake
Sophie Rodosky
  • Step 1

    Preheat oven to 375° Fahrenheit. With a pastry brush or paper towel, brush softened butter over each mold (whether it's a madeleine pan or a mini cupcake pan). Dust the molds with flour, tilting the pan so all surfaces are evenly coated. Turn the pan upside down and tap out the excess flour.

    cake, sweet, candy
    Sophie Rodosky
  • Step 2

    In a large bowl, combine eggs, sugar and salt. Using a wire whisk or handheld mixer on medium-high speed, beat for roughly 5 minutes or until pale, thick and fluffy. Beat in the vanilla.

    egg, milk
    Sophie Rodosky
  • Step 3

    Sprinkle the sifted flour over the egg mixture and beat on low speed until incorporated. Gently fold in half of the melted butter until just blended, then fold in the remaining butter.

    cream, dairy product, egg, milk, batter, dough, flour
    Sophie Rodosky
  • Step 4

    Place 1 tablespoon of batter into each mold. Bake for roughly 8 to 12 minutes, until golden-brown and tops spring back when lightly touched.

    cookie, bread, dairy product, cake, flour, sweet, pastry, dough
    Sophie Rodosky
  • Step 5

    Invert pan over a wire rack and rap the pan on the rack to release the madeleines. Let cool completely before glazing and decorating.

    Sophie Rodosky
  • Step 6

    Make the glazes. For the lemon glaze, whisk together the juice of 1 lemon and 2 cups of powdered sugar until thick but spreadable. For the dark chocolate glaze, mix 3/4 cup dark chocolate chips and 1 teaspoon unsalted butter and heat over a double boiler until chocolate is just melted. Stir until thick but spreadable. Let each glaze rest for 15 minutes. Dip 12 madeleines into each glaze and, if desired, decorate immediately with sprinkles.

    pastry, chocolate, cookie, sweet, cake
    Sophie Rodosky

Once cooled and decorated, these madeleines are especially delicious dunked in tea or coffee, served with fresh berries, or simply eaten by the handful. In any case, these sophisticated French madeleines will up your dessert game and sweeten your final summer days. Bon appétit!

*This Madeleine recipe is adapted from the Williams Sonoma Goldtouch® Nonstick Madeleine Plaque Pan recipe. The lemon glaze recipe is adapted from The Hummingbird Bakery Cookbook.