Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing a timeless French favorite: Classic French Citrus Madeleines (Madeleines à l’orange)!
Madeleines originated in Commercy, a small town in the Lorraine region of northeast France. Their iconic shell shape makes them instantly recognizable and they’re a beloved afternoon treat (Le Goûter) to enjoy with tea or coffee. With their petite size and lightly sweet, delicate flavor, madeleines have become a treat everyone loves, young and old alike.
Fun fact: While most people think the shell shape is the signature feature, many French bakers will tell you that a perfect madeleine must have a beautiful hump — called “la bosse” in French! This rounded bump on the back shows the batter was properly rested and baked with the right thermal shock. And yes, they say you should always take your first bite right from the hump — how charming is that?
Madeleines are surprisingly simple to make, using just four main ingredients: butter, eggs, flour, and sugar. For this version, I used sweet, aromatic tangerines — they add a delicate floral citrus note that’s softer and more cheerful than lemon. These madeleines bake up with crisp edges and a light, fluffy center — plus, the method is so easy. I hope you’ll love them as much as I do!
If you enjoy this adorable, beginner-friendly madeleine recipe, you might also love these popular classics: try the honey castella pancakes inspired by “Kodoku no Gurume” — a famous Japanese food TV series — Honey Castella Pancakes, the melt-in-your-mouth French Dacquoise, the simple yet iconic Victoria Sponge Cake, Norway’s beloved World’s Best Cake, or the ultimate chocolate lover’s dream: the classic Sacher Torte.
Classic French Madeleines à l’orange Recipe
Ingredients
Yields: about 6–7 madeleines
☞ Madeleines Batter
- Unsalted butter 55g (1.9 oz)
- Granulated sugar 45g (1.6 oz)
- Cake flour 60g (2.1 oz)
- Room-temperature egg 1 (about 50g / 1.8 oz)
- Aluminum-free baking powder 2.5g (0.09 oz)
- 1 fresh tangerine (or mandarin or satsuma)
☞ Tangerine Syrup
- Water 40g (1.4 oz)
- Granulated sugar 30g (1 oz)
- Fresh tangerine juice 10g (0.35 oz, about 1 tbsp)
Check full nutrition details anytime using our Nutrition Calculator.
How to Make Orange Madeleines
- Lightly butter and flour your madeleine molds, tap out excess flour, then chill the molds in the fridge.
- Grate the tangerine zest into a bowl with the sugar. Use your fingertips to rub the zest into the sugar until fragrant and evenly mixed.
- In a mixing bowl, whisk the room-temperature egg with the tangerine sugar for about 4 minutes until the mixture is pale, thick, and fluffy.
- Sift in the cake flour and baking powder, then gently whisk until no dry flour remains. Cover and refrigerate the batter for 1 hour.
- In a small saucepan, melt the unsalted butter over low heat — do not boil, just melt until fully liquid. Let it cool to about 140°F (60°C) — this should feel warm but comfortable to touch for about 4 seconds.
- Take the batter from the fridge, pour in the warm butter, and stir gently until fully combined.
- Spoon the batter into the chilled molds, filling each about 70–80% full. Lightly smooth the tops if needed.
- Preheat the oven to 445°F (230°C). Bake for 5.5–6 minutes, then lower to 300°F (150°C) and bake for an additional 10 minutes. (Tip: Preheating with an empty baking sheet inside can help maintain consistent heat.)
- While baking, make the tangerine syrup: combine sugar and water in a small pot over medium heat, stir until dissolved, then let it boil for 3 minutes. Remove from heat and stir in fresh tangerine juice. Let cool.
- Once baked, remove madeleines from the pan and let cool slightly.
- Brush the shell side and the hump with the tangerine syrup for extra moisture and shine. They taste wonderful chilled too!
Watch the step-by-step guide: Classic French Madeleines
Orange Madeleines FAQs & Tips
Classic madeleines should have crisp edges, a soft fluffy center, and that signature hump. Here’s how to troubleshoot and perfect your madeleines every time!
What’s the secret to getting that perfect hump?
The iconic “hump” — or la bosse in French — is the hallmark of a well-baked madeleine! It forms when cold batter meets a very hot oven, creating a burst of steam that pushes the center up. This thermal shock effect is exactly what makes that adorable dome appear. Always chill your batter and molds to help the hump rise nicely!
How should I adjust baking time and temperature?
The classic method is to start with high heat for a short time to encourage the hump, then reduce the heat to finish baking through. For example, bake at 430–445°F (220–230°C) for the first 5–6 minutes, then lower to about 350°F (180°C) to bake the centers fully. This gives you the best balance of crispy edges and soft, fluffy insides.
Is the syrup necessary? What can I use instead?
Brushing a syrup adds a lovely shine, extra moisture, and a boost of citrus aroma — but it’s optional. You can skip it or swap for other variations like a light honey syrup or even a citrus liqueur glaze if you’d like to experiment with different flavors.
Should I chill or freeze the batter? Can I chill it overnight?
Always chill the batter in the fridge, not the freezer — this helps the ingredients bind together and firms up the batter for easy scooping. Freezing is not recommended since the butter can separate. For best results, bake the batter the same day; if you leave it overnight, the baking powder will lose its rising power and the hump won’t form as well.
Why do my madeleines have bubbles or dimples on the surface?
Bubbles or pits can happen if you over-whip or stir too roughly. Here are a few tips:
- Don’t over-whip the egg and sugar — beat until pale and thick, but not foamy.
- Fold in the flour gently to avoid excess air pockets.
- After filling the molds, tap the tray lightly to release any large bubbles.
How can I refresh them if they’re dry the next day?
Madeleines are rich in butter, so they naturally firm up over time. To bring them back to life, lightly mist the tops with water, then warm them in a preheated oven at about 320°F (160°C) for 4–6 minutes. This restores their crisp edges and soft, fluffy centers — almost like they’re fresh from the oven!
How should I store them? How long do they last?
Store madeleines in an airtight container at room temperature for up to 2–3 days. The key is to keep them away from air and moisture to maintain their texture. If your kitchen is humid, pop them in the fridge, then bring to room temperature or reheat slightly before serving for the best taste.