Skip to main content
Dessert

Madeleines

Madeleines are small, shell-shaped cakes made with butter, flour, sugar, egg yolks, and lemon rind, topped with almonds and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Madeleines

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Beat the butter, sugar, and egg yolks together until creamy.

  3. Add the flour, orange‑flower water, and grated lemon rind.

  4. Fold in the well‑beaten egg whites gently.

Bake and serve

  1. Fill buttered molds with the batter.

  2. Top with split almonds and sifted sugar.

  3. Bake for 30 to 40 minutes until golden.

  4. Serve hot with apricot sauce if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Orange + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped and folded in, they lighten the batter and help the madeleines rise and stay airy.
Butter
Adds richness and fat, giving a tender crumb and helping the edges brown.
All-purpose flour
Provides the structure that sets the batter as it bakes.
Egg yolks
Add richness and emulsify the butter and sugar, contributing to a tender texture.
Sugar
Sweetens the batter and helps the surface brown as it bakes.

The step that matters

Folding in the egg whites. Egg whites hold air that gives the batter its lift. Folding gently keeps that air in; vigorous stirring deflates the foam and produces dense, flat madeleines.

Swap the orange

How well each one fits the dish's main ingredients (butter, flour, sugar, egg, lemon, almond):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Orangethe original

Fit is the average pairing score against butter, flour, sugar, egg, lemon, almond. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipes