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Babes Bake Madeleines | Masterclass

Some Nights are too good to end early

Flour your hands. Melt the butter. Say yes to staying up a little too late.

Salted Vanilla Lemon Madeleines

Soft-centered, crisp-edged, and kissed with just enough salt to make the vanilla bloom.
A classic for slow mornings, stolen afternoons, and nights that ask for one more bite.

Cœur Noir Madeleines

A darker twist for late nights: bittersweet chocolate laced with Chambord, soft at the center, edged in a little danger.
Baked for nights that deserve velvet booths, slow songs, and second glasses.

Spotify playlist

Set the mood

Every night deserves a soundtrack.
Scan the QR code to open the Madeleines playlist on Spotify, or click here to open it in a new tab.

Press play. Let the velvet of Paris after midnight slip into your kitchen.

No obligations. No distractions. Just music built for batter, soft lights, and saying yes to staying up late.

serving suggestion

Serve the vibe

You didn’t just bake madeleines.
You built a night worth remembering.

Here’s how to serve them the way they deserve:

  • Slightly warm is perfect. Let them cool just enough so they hold their scallop shape, but the center stays tender.
  • Pair with something strong. A glass of champagne, a shot of espresso, or a small pour of dark red wine. Dessert isn’t an afterthought tonight—it’s the main act.
  • No plates needed. Pick them up by hand. Break them open. Let the crumbs fall where they may. It’s part of the story.

This is your night.
Make it last.

Baking Help

My madeleines stuck to the pan. What happened?

Madeleines demand a little ceremony: plenty of melted butter brushed into every curve of the pan, and a dusting of flour or cocoa powder.
No shortcuts. It’s part of the show.

How do I know if I mixed the batter enough?

The batter should be thick but smooth, flowing off your spatula like warm honey.
Overmixing kills the tenderness; undermixing leaves pockets of raw flour.
You’re aiming for steady, lazy folds—you're here to enjoy the show, not carry the energy.

Do I really have to chill the batter before baking?

Yes, absolutely.
The chill sets the story, and it helps the madeleines crown properly in the oven. Chilling also deepens the flavor.
An hour of patience turns into a night you’ll remember.

My madeleines baked flat. What went wrong?

The two usual suspects: batter too warm, or oven too cool.
The madeleine’s famous hump comes from a cold batter hitting a hot oven and puffing up with attitude.
Make sure you give them both—the chill and the heat—the attention they deserve.

How should I store my madeleines?

Madeleines are best the day they're baked—tender at the center, crisp at the edges, and a little reckless with their charm.
If you have leftovers (lucky you), let them cool completely, then store them at room temperature in an airtight container lined with a sheet of parchment or paper towel to catch any moisture.
They’ll stay good for about 1–2 days, but after that, they lose some of their softness.
If you need to freeze them, wrap each one tightly and reheat gently in a low oven when you're ready to relive the moment.
(Just don't microwave them. Some things deserve better.)

Can I freeze madeleines?

You can, but they lose something magic.
Madeleines are meant to be a little fleeting—soft, fragrant, gone in a day or two.
If you must freeze them, warm them gently in a low oven when you’re ready to eat.
But whenever possible: bake, linger, and eat them while the memory’s still warm.

Continue the Journey