Mary Berry’s Classic Madeleine Recipe: French and English Versions

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madeleine recipe mary berry
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Mary Berry, a beloved British baking icon, has perfected the art of baking delicate and delightful madeleines. These small, shell-shaped cakes come in two main types: French madeleines and English madeleines. With her precise instructions and foolproof recipes from Mary Berry’s Baking Bible, you can recreate these classics in your own kitchen.

madeleine recipe mary berry

French Madeleines Recipe

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Ingredients
  

  • 150 g 5oz butter
  • 3 large free-range eggs
  • 150 g 5oz caster sugar
  • 150 g 5oz self-raising flour
  • ½ tsp baking powder
  • Grated rind of 1 lemon

Instructions
 

  • Preheat and Prepare
  • Preheat your oven to 200°C/400°F/Gas 6. Melt the butter in a small pan and let it cool slightly. Brush a madeleine tray with melted butter and dust it with flour to prevent sticking.
  • Mix the Batter
  • Whisk the eggs and caster sugar together in a bowl until frothy using an electric whisk.
  • Fold in the self-raising flour, baking powder, grated lemon rind, and melted butter. The mixture should have a smooth batter consistency.
  • Bake the Madeleines
  • Spoon the batter into the madeleine tray, filling each shell shape about ¾ full.
  • Bake for 8-10 minutes until golden brown and slightly puffed in the middle.
  • Cool and Serve
  • Allow the madeleines to cool for a few minutes on a wire rack. These are best enjoyed fresh on the same day for their light and airy texture.

English Madeleines Recipe

Additional Ingredients

  • Jam (heated and sieved)
  • Desiccated coconut
  • Cherry halves (Morello cherries recommended for a richer flavor)

Instructions

  1. Prepare the Moulds
    • Use silicone dariole moulds for the traditional English shape. Brush with melted butter and dust with flour.
  2. Bake the Cakes
    • Follow the same batter preparation as the French madeleines. Fill each mould halfway with batter. Place the moulds on a baking tray for stability and bake until cooked through.
  3. Shape the Cakes
    • Once the cakes cool slightly, carefully remove them from the silicone moulds. Trim the bottoms to ensure they stand upright.
  4. Coat and Decorate
    • Roll each cake in heated jam, then coat evenly with desiccated coconut.
    • Place a cherry half on top for the perfect finishing touch.

Tips for Success

  • Madeleine Pan: A non-stick madeleine pan with shell-shaped hollows is essential for authentic French madeleines.
  • Dariole Moulds: Use these for English madeleines to achieve the iconic upright shape.
  • Flavor Enhancements: For a twist, dip French madeleines in icing or add a hint of lemon juice to the batter for extra zest.
  • Storage: Both types of madeleines are best eaten fresh. Store any leftovers in an airtight container to retain moisture.

Equipment Recommendations

  • Madeleine Tray: Lakeland Non-Stick 12-Hole Madeleine Pan for classic shell shapes.
  • Mini Madeleine Moulds: For smaller portions, try a Lakeland Silicone 24-Hole Mini Madeleine Cake & Chocolate Mould.
  • Dariole Moulds: For English madeleines, silicone moulds work best for easy release.

Why Choose Mary Berry’s Recipe?

Mary Berry’s madeleine recipes are beloved for their simplicity and reliability. Whether you’re baking for a tea party or indulging in some personal treats, her step-by-step guidance ensures perfect results every time.

Enjoy the journey of baking these elegant little cakes, and let the buttery, lemony goodness bring a touch of sophistication to your table.