• Skip to main content
  • Skip to primary sidebar
Emma Duckworth Bakes
menu icon
go to homepage
  • French Recipes
  • About
  • Recipes
  • Cookbook
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • French Recipes
    • About
    • Recipes
    • Cookbook
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Pecan tart cut into slices on white plate sat on pink napkin.
      Unbelievable Pecan Tart
    • Plateful of amaretti cookies.
      Italian Soft Amaretti Cookies
    • Clice cut from Apple Tart on white plate.
      Tarte Tatin Pommes (Apple Tart Tatin)
    • Piped thickened chocolate pastry cream in a small glass jar.
      Chocolate Pastry Cream (Creme Patissiere)
    • Numerous chocolate cream puffs on paper covered board.
      Chocolate Cream Puffs
    • Vanilla custard in a glass pot.
      How to Make Crème Pâtissière (Vanilla Pastry Cream)
    • Strawberry tart on decorative pate with slices removed.
      Tarte aux Fraises (French Strawberry Tart)
    • Toffee sauce poured from a white saucepan into a glass jar.
      Easy Toffee Sauce
    • Spoonful taken from creme brulee pot.
      Classic French Crème Brûlée
    • Cut up Millionaire Bars
      Espresso Millionaire Shortbread Bars
    • Sliced squares of peanut butter chocolate chip bars on parchment paper.
      Peanut Butter Chocolate Chip Bars
    • Brookies squares on wooden chopping board.
      Brookies (Brownie Cookie Bars)
    Home » Recipes » Cake & Cupcakes

    Classic Orange Madeleines

    Published: Mar 11, 2021 · Last Modified: Jun 8, 2021 by Emma · 14 Comments · This post may contain affiliate links ·

    Jump to Recipe

    These classic Orange Madeleines may become your new favourite recipe for these classic French cakes. Buttery soft sponge fragranced with orange zest and baked in their signature shell design then dipped in an orange glaze for more citrusy goodness are sublime.

    Orange glazed madeleines on a plate

    If you are as obsessed with French baking as I am, then you will adore these pretty little treats. Madeleines are on repeat in my household. With a batter that you can prepare the night before, these delicacies can be enjoyed as a last-minute afternoon snack that feels just a lil' bit fancy when actually they are surprisingly easy to make.

    If you've followed me for a while, you'll know that I've made a couple of variations of Madeleines in the past. From Lemon Poppy Seed to Triple Chocolate and lastly, Brown Butter Espresso Madeleines, there will no doubt be a flavour that you will love. Check out my comprehensive guide on How To Make Madeleines too.

    Jump to:
    • Why you'll love this recipe
    • Ingredients needed
    • How to make orange madeleines
    • Variations
    • Recipe pro tips
    • Frequently asked questions
    • Troubleshooting
    • How to store and freeze
    • Tools you’ll need
    • More cake recipes flavoured with orange, you may enjoy.
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • Amazing Texture. When eaten fresh, the genoise sponge has a light, soft, buttery texture that melts away in your mouth.
    • Pantry ingredients. All the ingredients are pantry staples. Either use regular oranges or jazz these up with blood oranges for a pretty pink glaze.
    • Prep ahead. The batter is best if left for at least two hours. I make the batter the night before and leave it in the fridge until I’m ready to bake the next day.

    Ingredients needed

    Ingredients for glazed madeleines

    Madeleine batter

    • Butter: Helps add flavour and add moisture to the Madeleines. I prefer unsalted butter, but if you use salted then omit the salt in the recipe. Melt the butter and set it aside to cool to room temperature.
    • Eggs: Use large eggs. Whip these with the sugar for five minutes to aerate them adequately.
    • Caster sugar: Use granulated sugar if you cannot find caster sugar. I find caster sugar dissolves that bit easier when whipping with the eggs, but the taste will be the same.
    • Orange zest: I add this when whipping the eggs and sugar at the start of the recipe as it helps release the oils from the zest into the batter.
    • Orange juice: Freshly squeezed always. Hopefully, that is a given, considering you've added orange zest. Fresh juice adds moisture but also a subtly orange taste.
    • Plain flour (all-purpose): Don’t use self-raising flour. The tender crumb of the Madeleines comes from the small amount of baking powder and aeration of the whipped eggs. These two, plus the thermal shock created by the heat difference, is enough to cause the Madeleines to rise.
    • Baking powder: You only need a small amount to help the sponge become light in texture.
    • Salt: Use fine salt. Only add if using unsalted butter.

    Orange Glaze

    A combination of powdered icing sugar and orange juice, the glaze adds a sweet, fragrant coating to the outside of the Madeleines.

    Whilst pretty to look at, the glaze acts as a barrier against the air, keeping the moisture in the sponge and preventing them from drying out so quickly. Kind of like fully covering a cake with buttercream.

    Variety of oranges

    What types of oranges can you use?

    Use whatever oranges you have in season at the time. They will all work perfectly in this recipe. Naval oranges are the most common variety here in the UK and can be found year-round. Clementine or mandarines can also be used.

    Blood oranges are wonderful because of their amazing coloured flesh that produces the most gorgeous stained juice. Added to the glaze will result in the prettiest pink orange-glazed madeleine cookies, as seen in my image below.

    Orange Madeleines dipped in blood orange glaze and dismayed on a plate
    Blood orange glazed Madeleines

    How to make orange madeleines

    *Be sure to see the recipe card below for the full ingredients list & instructions!*

    Madeleines are typically made of a genoise sponge giving it that light and airy texture. Let’s see how we do it.

    making madeleines batter.

    1. Whip the eggs and sugar. In the bowl of an electric stand mixer, add eggs, sugar and orange extract (Image 1) and whip for a solid 5 minutes to really get some volume going. (Image 2) 

    Add the flavouring; in this recipe, it's orange juice (Image 3), but alternatively, vanilla extract, orange blossom water or lemon juice are other options. Whisk to combine.

    Mixing the madeleines batter in clear glass bowl
    mixing madeleines batter.

    2. Sift dry ingredients and add to batter. Sift the flour, baking powder and salt into the bowl and mix gently until just combined. (Image 4) 

    3. Pour in the melted butter (Image 5) and fold it in so as not to knock out all the lovely air incorporated earlier on. (Image 6 & 7)

    Once the batter is made, cover the bowl with cling wrap and refrigerate. The flour can hydrate, and the butter has time to chill. Between 1-2 hours is ideal. When the cold batter hits the warm oven, steam is created, which helps the batter to rise to result in fluffy madeleines with a signature hump.

    TIP: Make ahead by preparing the batter the night before and refrigerating overnight. The next day, you'll have fresh madeleines in 10 minutes or under! A great option for breakfast or quick afternoon tea.

    TIP: Place Madeleine pans in the refrigerator along with the batter. Cold pans help with the 'hump’ formation.

    How to bake

    Preparing the madeleines pan for the batter.
    Madeleines batter spooned into madeleines pan.

    5. Prepare the Madeleine pans. Melt a tablespoon of butter and use a pastry brush to work that butter into all the nooks of the shell mould. (Image 8) Then dust lightly all over with flour and tap out the excess. (Image 9 & 10) This helps give the outside of the Madeleines a crispy exterior but also stops them from sticking. Very important!

    Spoon into pans and bake. Once the batter has chilled for the required time, it’s time to bake! Place a level tablespoon of the batter in the deepest part of the shell mould. (Image 11)

    TIP: To ensure that I have 24 equal-sized Madeleines, I use a level tablespoon of batter in each depression. Alternatively, you can use a cookie scoop, but as I don’t own any in the correct size, I can’t advise on this approach.

    Once in the mould, don’t flatten the batter or tidy it up. (Image 12) The oven's heat will allow the batter to fill each depression in the mould and allow the signature ‘hump’ on the back of the madeleine to rise. Bake for 8-10 minutes, rotating halfway through.

    Baked madeleines in the pan.

    6. Turn out onto wire rack. Once taken from the oven, leave to cool for 2 minutes, then turn over the pans and gently tap to remove the orange madeleines. If they don’t come out, then run a knife around the outer edge to loosen them. (Image 13)

    Why do Madeleines have a ‘hump’?

    Along with the signature shell shape, another identifying factor of a well-made Madeleine is the Madeleine ‘hump’. (Image 14) It’s that raised mound on top of the Madeleines when you remove them from the oven.

    When you see this, don’t think you have done anything wrong. Usually, we don’t like seeing strange mounds on our bakes. This time, pat yourself on the back; you’ve made them perfectly.

    NOTE: The science behind it. The pan and batter are both super cold after their refrigeration period. When they hit the hot oven, this creates thermal shock due to the extreme temperature difference and the steam created in the batter from the heat ‘poofs’ up the sponge, causing it to rise.

    Then, due to the shape of the mould being so shallow, the batter on the outside of the Madeleines sets in place whilst this rise occurs in the centre. They bake so quickly that the rise stays up until you remove them from the oven.

    How to glaze the madeleines

    Process of making glaze for madeleines.

    7. Make the glaze. Sift powdered icing sugar. By sifting the sugar, you are guaranteed to have no lumps in your glaze. Add the orange juice one tablespoon and whisk until you have a smooth glaze. (Image 15) It should be able to coat the back of a spoon. Add more juice if needed.

    8. Dip the shell side of the madeleine into the glaze (Image 17) and place it on a wire rack to allow excess glaze to drip off and for the glaze to set.

    Drip shot of a madeleines dipped in glaze.

    Variations

    There are many different types of Madeleines, and I can’t wait to share more here on the blog. Other types I’m hoping to make in the future are:

    • Raspberry Madeleines- Add fresh raspberries to the batter and crush the raspberries into the glaze. Spring magic!
    • Orange Chocolate Madeleines - orange-flavoured sponge covered in chocolate. This would become my favourite chocolate-dipped Madeleines recipe for sure
    • Espresso Madeleines - How perfect to have a coffee flavour sponge dusted in icing sugar to dip in your morning coffee. Bliss!
    • Vanilla Bean - sometimes you can't go past the simplicity of vanilla!
    Madeleines glazed and dripping on a wire rack.
    Orange Madeleines bite.

    Recipe pro tips

    1. Weigh your flour. Use digital scales for an accurate measurement. Too much flour will lead to a dry sponge.
    2. Slowly pour in the melted butter. Adding in the melted butter too quickly into the whipped eggs will cause them to deflate.
    3. Refrigerate the madeleines pan. Doing this helps the madeleines rise in the oven.
    4. Don’t overbake the sponge. If you do, you’ll end up with dry little rocks!

    Frequently asked questions

    Are Madeleines a cookie or a cake?

    This is open to deliberation! Cookie or cake – it’s up to your own interpretation. They are a baked sponge which technically makes them a cake. Even if they are just tiny little cakes!
    However, many (mostly Non-French) call them a cookie. Why? Well, because of their small size, crispy sides and because they are amazing dunked in your coffee!
    Cake or cookie, traditional French Madeleines for breakfast, in the afternoon or as an after-dinner treat, are delicious.

    What equipment do I need?

    There are two sizes of Madeleine pans that you can buy. A regular or a large madeleines pan. (Note: The term regular and large refers to the size of the depressions in the pan and not the pan itself)

    Regular: As used in this recipe is the most common type of pan. It comes with 12 depressions in the mould. I would recommend buying x2 pans. My recipe makes 24 madeleines, and it's so much easier to bake them in one go rather than one batch at a time.
    - UK based: 12-cup Regular Madeleines Pan
    - US based: 12-cup Regular Madeleines Pan

    Large: They have beautiful large spherical shell moulds, and each mould holds double the amount of filling. Instead of the 24 small Madeleines, you bake up 12 larger ones. The bonus of this is that you only need to buy one pan. A couple of years ago, I bought one of these pans, and I absolutely love it. I made my Triple Chocolate Madeleines in this shape and have fallen head over heels in love with it – a wise investment for sure, I know that this tray will serve me well!
    - UK based:  12-cup Large Madeleines Pan
    - US based: 12-cup large Madeleines Pan

    What can I use instead of a Madeleine Pan?

    If you're unable to get your hands on a madeleines pan, then you can, at a pinch, use a cupcake pan. Ensure you go through the same process of preparing the pan by greasing each mould well, dusting them with flour and refrigerating.

    I have never tried baking them in a cupcake tin, so I cannot guarantee the signature hump, but if the lack of Madeleines' pan stops you from trying these out, I say GO for it. The taste will be identical! Let me know how you go if you do.

    Can I make the batter ahead of time?

    You can absolutely make the batter ahead of time by refrigerating it overnight. I don't recommend baking the orange madeleines themselves until you need them, as they are best seated fresh and can dry out.

    French orange madeleine on a plate.

    Troubleshooting

    What if I don't get the signature 'humps'?

    Firstly, you may not have whipped the eggs and sugar enough at the start. Secondly, you may have knocked out too much air when mixing in the flour or folding in the butter. Or lastly, you might have flattened out the batter when you filled the moulds

    If this happens, then don’t worry; you haven’t ruined them – they will taste the same, just possibly a little denser. More reason to try them again!

    How to store and freeze

    To store: Madeleines are best eaten the same day they are made, ideally within a couple of hours. They are at their freshest and fluffiest and melt in your mouth this way. 

    You can store them in an airtight container for 2-3 days at room temperature. Wait for the glaze to set before placing them in the container. 

    To freeze: Yes, they can be frozen if need be. Wait for them to cool fully, wrap in baking paper and then place in an airtight container and freeze for up to 1 month. To thaw, place in the refrigerator overnight, then allow to come to room temperature prior to glazing and serving.

    I tested freezing these and found that the sponge becomes denser after it defrosts. A quick blast in the microwave for 10 to 20 seconds warms them up, which makes a difference. To be honest, Madeleines don’t last long enough to be frozen in my household. With three children, they are gone overnight!

    Tools you’ll need

    • Madeleines Pan: To get those signature-shaped designs.
    • Stand mixer with whisk attachment: The eggs and sugar need a good amount of whipping to increase their volume, and a stand mixer does this effortlessly. Handheld beaters can be used if necessary.
    • Pastry brush: To get melted butter into all the nooks of the Madeleine pan. It will save you later when they haven't stuck to the base...trust me.

    I truly hope that you have a go at making these French delicacies. We love them in the afternoon. Orange madeleines have to be one of my kids' favourite flavours out of all the ones that I make.

    More cake recipes flavoured with orange, you may enjoy.

    • Gluten-free Orange Almond Cake
    • Chocolate Orange Pound Cake with Cream Cheese Frosting
    • Orange Blossom Cherry Pound Cake

    If you tried this French Orange Madeleine recipe or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!

    Don't forget to subscribe to the newsletter so that you don’t miss out on more delicious food, tips and news but also the chance to download your FREE DESSERT E-BOOK! Happy baking, friends!

    📖 Recipe

    Classic madeleines flavoured with orange
    Print Recipe Pin Recipe
    5 from 8 votes

    Orange Madeleines Recipe

    These Orange Madeleines may become your new favourite recipe for these classic French cakes. Buttery soft sponge fragranced with orange zest and baked in their signature shell design then dipped in an orange glaze for more citrusy goodness, are sublime.
    Prep Time10 minutes mins
    Cook Time8 minutes mins
    Refrigeration2 hours hrs
    Total Time2 hours hrs 18 minutes mins
    Category: Cakes / Cookies
    Cuisine: French
    Servings: 24 madeleines
    Calories: 100kcal
    Author: Emma Duckworth

    Equipment

    • Stand mixer fitted with the whisk attachment
    • Pastry brush
    • Madeleines Pan (regular)

    Ingredients

    Metric - US Customary

    Orange madeleines

    • 115g g unsalted butter, melted and cooled, divided
    • 2 large eggs, room temperature
    • 100 g caster sugar
    • 1 orange, zest
    • 15 ml freshly squeezed orange juice
    • 110 g plain flour (all-purpose), plus extra for dusting
    • ½ teaspoon baking powder
    • ¼ teaspoon fine salt

    Orange glaze

    • 150 g powdered icing sugar (confectioners’ sugar)
    • 30 ml freshly squeezed orange juice

    Instructions

    Orange madeleines

    • In the bowl of an electric stand mixer fitted with the whisk attachment, place the eggs, sugar and orange zest and beat on medium for 5 minutes until pale and thick. Decrease the speed to low and add the orange juice and mix until combined.
    • Sift into the bowl the flour, baking powder and salt and mix on low until a few flour streaks remain.
    • Remove the bowl from the stand mixer and slowly pour in the melted butter. Gently fold in the butter with the rubber spatula ensuring that you don't knock out all the air. Cover the batter with cling film and refrigerate for 2-3 hours or overnight.
    • 30 minutes before baking, pre-heat the oven to 180°C (350°F). Melt 15g / 1 tablespoon of butter and, using a pastry brush, grease all the moulds of your Madeleines pans. Lightly dust with flour and tap out any excess. Place the pans in the refrigerator until the oven has come to temperature and you are ready to fill them with the batter.
    • Once the oven is at temperature, remove the batter and pans from the fridge and scoop one level tablespoon of batter into the mould's deepest part. Repeat until all the shell moulds are full. Make sure that you don’t level off the batter in the pan. Scoop it in and leave it.
      Place the Madeleine pans in the oven and bake for 8-10 minutes. I turn them at 8 minutes to ensure they brown evenly. Bake until golden on top, browned along the edges and risen in the middle. 
    • Remove the pans from the oven and set them aside to cool for ten minutes. Give the pan a jiggle, and they should pop right out. Use a butter knife and run it gently along the edge if they don't come out when you jiggle the pan initially. Cool the Madeleines on a wire wrack.

    Orange glaze

    • To make the glaze, sift the powdered icing sugar into a medium-sized bowl and add 2 tablespoons of orange juice. Whisk together until smooth. The glaze should be thick enough to coat the back of a spoon. 
    • Once the Madeleines are cooled, then dip the scallop side into the glaze and set onto the wire rack or baking paper for the excess to drip off. Repeat with the remaining Madeleines— alternatively, dust with powdered icing sugar. Serve immediately.

    All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    How to store: They are best served fresh on the same day as baking. However, store in an airtight container for 2 to 3 days. 
    To freeze: Allow the Madeleines to come to room temperature, wrap in baking paper and store in an airtight container. Freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving. 
    Alternatives: Instead of orange, you can use grapefruit zest and juice or even lime for a Summer alternative! Blood oranges provide a beautiful natural pink colour to the glaze.
    Tips: Whip the eggs and sugar for five minutes minimum to allow it to aerate. Once the batter has been mixed, then refrigerate for the required time. This chills the butter and hydrates the flour, and when placed on the cold pan and into the hot oven, it will help the madeleines rise in the centre.

    Nutrition

    Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 40mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
    Have you tried this recipe yet?Mention @emmaduckworthbakes or tag #emmaduckworthbakes! I’d love to see what you are getting up to in the kitchen!

    More Flavourful Cakes & Cupcakes

    • Chocolate Swiss Roll Cake (with step-by-step photos)
    • Cake roll with whipped cream on top.
      How To Make A Swiss Roll Cake
    • Galette des Rois Sliced on white decorative plate with crown, knife and serviette.
      Galette des Rois Recipe (King Cake)
    • Lemon curd cake on pink serving plate.
      Delicious Lemon Curd Cake

    Reader Interactions

    Comments

      5 from 8 votes (3 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Annette Katchan-Ripplinger

      March 13, 2021 at 6:52 pm

      Just made these. They are lovely little cakes! Thanks.

      Reply
      • Emma

        March 14, 2021 at 9:18 am

        Wow Annette! Thank you for jumping on the madeleines bandwagon so soon after me posting the recipe. That's awesome! So glad you loved them!

        Reply
    2. Shweta KM

      July 05, 2021 at 2:20 pm

      5 stars
      Beautiful citrusy madeleines. They were soft, fluffy and delicate. Melts in your mouth. I still need to get the little humps on the back though. So will definitely be making them again. Thank you for the recipe Emma.

      Reply
      • Emma

        July 15, 2021 at 3:40 pm

        Hi Shweta- thank you for this awesome response to my Orange Madeleines. Having cold pans and cold batter is key to the madeleines rising. Try this: Once you have filled the cold pans with the cold batter, then pop the pans in the freezer for ten minutes, then straight into the oven to bake. Also, make sure the eggs are whipped enough at the start! Let me know how you go.

        Reply
    3. Katie

      July 10, 2022 at 2:50 am

      5 stars
      We just made these, following the directions to a T. I was nervous when I folded the butter my batter looked much looser than the pictures, but after cooling 2 hours it was a perfect consistency. They baked BEAUTIFULLY. Perfectly golden and risen. The texture is perfect.

      Reply
      • Emma

        July 12, 2022 at 10:56 am

        Hi Katie- thanks so much for the great feedback 🙂

        Reply
    4. Hamda

      July 23, 2022 at 7:35 pm

      5 stars
      My madeleines turn out amazing, fluffy and delicious.
      Thanks for sharing this amazing recipe.

      Reply
      • Emma

        July 31, 2022 at 12:52 pm

        Hi Hamda, Thanks so much for the feedback- so happy that you loved the recipe.x

        Reply
    5. Andrea Fabara

      October 01, 2022 at 10:37 pm

      5 stars
      Just made these today. Delicious!! Thank you!!! Hi from Guayaquil, Ecuador

      Reply
      • Emma

        October 04, 2022 at 10:09 am

        Hi Gail- Thank you so much for getting in touch all the way from Ecuador- So happy you loved them 🙂 Emma

        Reply
    6. AnaP

      May 16, 2024 at 3:08 pm

      I love the flavor of browned butter. have you tried using browned butter with orange for this recipe?

      Reply
      • Emma

        May 17, 2024 at 1:02 pm

        Hi Ana- No I haven't tested this recipe with brown butter- but my guess is that it would taste great. Let me know if you try.

        Emma

        Reply
    7. S

      June 21, 2024 at 10:33 am

      5 stars
      Super simple to make and every batch comes out perfectly!!!!

      Reply
      • Emma

        June 21, 2024 at 2:20 pm

        Fantastic! Thank you so much for the email- so glad you love them x

        Reply

    Primary Sidebar

    Smiling lady standing in front of bookshelves

    Welcome to Emma Duckworth Bakes, a destination for approachable, delicious seasonal homemade treats shaped by European influences that you can re-create at home.

    Learn more about me →

    Cookbook Cover
    Packed full of delicious bakes

    Brownies & Bars

    You must use the category name, not a URL, in the category field.
    Dear Coco: Artisanal Coffee by The River Thames, London

    Featured On

    Featured In Image

    My Personal Favourites

    • How To Make Salted Caramel Sauce
    • yogurt loaf cake sliced on board.
      Traditional French Yogurt Cake (Gâteau Au Yaourt)
    • Serving plate filled with brown butter madeleine that have been dipped in espresso glaze.
      Brown Butter Madeleines dipped in Espresso Glaze
    • chocolate cheesecake decorated in red fruit.
      Easy No-Bake Chocolate Cheesecake
    • Spooning hot fudge sauce from jar.
      Easy Homemade Hot Fudge Sauce
    • The Best Cherry Scones

    Footer

    About

    About Me

    Food Photography

    Dear Coco Street Coffee

    ↑ back to top

    SUBSCRIBE

    Information

    Contact

    Work With Me

    Privacy Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 Emma Duckworth Bakes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.