Mary Berry Madeleines

I’ll be honest: the first time I made Madeleines, I thought they were just fancy fairy cakes with scalloped edges. I was wrong. These little French shell-shaped cakes are all about balance—airy but buttery, sweet but not cloying, and if you do it right, they have that gorgeous little hump on top that’s practically a badge of honour.

The first batch I made puffed up like muffins, no hump, no shell detail—just golden blobs. I’d overfilled the tray and hadn’t chilled the batter. Classic rookie move. So I went back, re-read Mary Berry’s method, and this time I slowed down. Chilled the batter. Trusted the process. And I finally got that golden rise with crisp edges and soft, lemon-scented middles.

If you’ve ever struggled with flat or rubbery Madeleines, let me show you the tweaks that made all the difference.

Why This One Works So Well

Mary Berry’s version skips the fuss of genoise sponge techniques but still gives you that perfect crumb. It’s the combination of self-raising flour and a pinch of baking powder that creates the soft interior and the signature hump—no whisking over bain-maries or praying to the pastry gods.

I’ve tested these with and without chilling the batter—and chilling wins, every time. You get better height, more defined edges, and that subtle chew at the edges that makes them feel just a little posh.

Most importantly? They’re quick. From cupboard to cooling rack in under 30 minutes, if you don’t count the chill.

INGREDIENTS + WHY THEY MATTER

• Butter (150g, melted) – Richness and flavour. Use unsalted and let it cool slightly. Once I added it too hot—ruined the batter texture.
• Self-raising flour (150g) – Gives the lift without whipping egg whites. I once used plain flour by mistake and they came out flat and chewy.
• Caster sugar (150g) – Dissolves easily, helps whip the eggs into that thick ribbon stage.
• 3 eggs – These are your structure. Room temperature is key—cold eggs don’t whip up as thick.
• ½ tsp baking powder – Extra lift, and trust me, you’ll miss that signature bump without it.
• Lemon zest (zest of 1) – Brings brightness and cuts through the richness. I tried orange once—not bad, but lemon wins.
• Icing sugar (for dusting) – Optional, but gives that bakery-finish look.

Making It Yours (Without Ruining It)

• No lemon? Try orange zest and a touch of vanilla. Still fresh, still elegant.
• Gluten-free: I tested with Doves Farm GF self-raising—slightly denser but still worked. Chill the batter longer.
• Dairy-free: Swap butter for a dairy-free baking block like Stork. Coconut oil? Don’t. It overwhelmed the flavour.
• Fancy version: Add ½ tsp rosewater or a drop of almond extract. Lovely with tea.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
No hump on top	Batter too warm or overmixed	Chill it for at least 30 mins before baking
Cakes stuck to tray	Didn’t flour the molds	Butter and flour thoroughly
Greasy texture	Butter was too hot when added	Let melted butter cool slightly first
Puffy, muffin-like blobs	Overfilled molds	Fill just below the rim

HOW TO MAKE MARY BERRY’S MADELEINES

1. Preheat oven to 220°C (200°C fan) / 425°F / Gas 7. Grease and flour two 12-hole Madeleine trays.
2. Whisk eggs and sugar with an electric mixer until pale, thick, and leaves a ribbon trail.
3. Sift in half the flour, add baking powder and lemon zest. Gently fold in—don’t knock out the air.
4. Add half the melted butter around the edges of the bowl. Fold in carefully. Repeat with the rest of the flour and butter.
5. Chill the batter in the fridge for 30 minutes. This is key for texture and rise.
6. Spoon batter into molds—don’t overfill.
7. Bake 8–10 minutes until golden, risen, and springy. They should have that classic bump in the middle.
8. Cool for 1–2 minutes in tray, then turn out onto a wire rack. Dust with icing sugar once cooled.

TIPS FROM MY KITCHEN

• I use a silicone brush to butter the tray—it gets into all the shell ridges.
• My fan oven runs hot, so I bake for 8 minutes and check. Overbaked means dry.
• I sometimes rest the batter overnight. The texture’s even better the next day.
• Freeze leftovers plain—then dust with icing sugar once thawed so it doesn’t melt.

STORAGE + SERVING

• Room temp: Best eaten within 24 hours for the lightest texture.
• Fridge: Keep in an airtight tin for up to 5 days. Zap in microwave for 5 seconds to revive.
• Freezer: Freeze flat in bags, up to 3 months. Thaw at room temp. Dust with icing sugar after defrosting.
• Serve with: Earl Grey, lemon curd, or a drizzle of melted white chocolate if you’re feeling fancy.

FAQs – Real Query Answers

Q: Do I need a Madeleine tray?
A: Technically, yes. The shell shape gives the right texture and look. I tried a mini muffin tin once—they worked, but didn’t have the crispy edge or iconic bump.

Q: Why didn’t my Madeleines rise properly?
A: Likely culprit? Warm batter or overmixing. Chill it before baking, and fold gently.

Q: Can I make these ahead?
A: Yes. Batter keeps overnight in the fridge. Bake fresh for the best texture.

Q: Do I need to dust with icing sugar?
A: Totally optional. I do it when I want to feel like I’m hosting a posh tea.

More Mary Berry Recipes:

• Mary Berry Raspberry Knickerbocker Glory
• Mary Berry Limoncello Ice Cream
• Mary Berry Apricot Frangipane Tart
• Mary Berry Chocolate Fudge Icing
• Mary Berry Viennese Finger Biscuits