Marianne Martinez
Madeleines are French cakes that are famous for their scallop shell shape. This unique shape is achieved by using a specialty Madeleine pan. However, if you don't have access to one, there are alternative methods to baking these cakes. While the shape and texture may differ, you can still achieve the wonderful flavor of Madeleines using common kitchen items.
| Characteristics | Values |
|---|---|
| Can you make madeleines without a madeleine pan? | Yes, but they won't have the shell shape. |
| Alternative pans | Muffin pans, mini muffin pans, mini tart pans, cupcake tins |
| Preparation | Generously grease the pan, line with parchment paper cups, or use foil liners. Dust with flour, tapping the pan to remove excess. |
| Batter | Use 2 teaspoons of batter per well. |
| Results | Thin cakes with crisp edges that mimic the texture of authentic madeleines. |
| Hump | Freeze the pan and refrigerate the batter to get the signature hump. |
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What You'll Learn
Using a muffin pan
If you don't have a Madeleine pan, a muffin pan is an excellent alternative when baking madeleines. You can use either a mini muffin pan or a regular-sized muffin pan. The texture of the madeleines will be different, and they may not have the iconic crisp edges of traditional madeleines, but they will still have the classic Madeleine flavour.
To use a mini muffin pan, preheat your oven and grease the pan thoroughly. You can use softened butter or non-stick spray to grease the pan. Then, dust the wells with flour or cocoa to ensure the madeleines release easily after baking. Each well should hold about 2 teaspoons of batter. You won't need to adjust the baking time if you use a mini muffin pan, but you should check for doneness about 2 minutes early.
If you're using a regular-sized muffin pan, you will likely need to adjust the baking time to account for the larger cup size. You can use cupcake liners or bake the madeleines directly in the muffin pan without baking cups. If you choose to bake without cups, prepare your muffin pan by brushing softened butter into each well and then sprinkling flour over it, making sure to remove any excess flour. Use a cookie scoop or spoon to fill each muffin cup about three-quarters full with batter.
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Foil liners in a muffin pan
Foil liners can be used in a muffin pan to make madeleines, but they are not the best option. Foil liners are more expensive than paper liners, which can be used instead if you have a muffin pan.
If you are using foil liners, be sure to remove the paper separators from inside the liners before use. You can then place the liners on a baking sheet and grease them with cooking spray before filling them with batter.
The madeleines will not have the iconic scalloped shape of traditional madeleines, but they will still taste delicious. The texture will be different, and the cakes may be more prone to burning, so you will need to keep a close eye on them while they bake.
If you want to achieve the traditional scalloped shape, you can use a mini muffin pan, which will result in a similar size and texture to madeleines, although the edges may not be as crisp.
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Mini muffin pans
You can make madeleines without a madeleine pan by using a mini muffin pan. The texture of the madeleines will be different, but they will have the same classic madeleine flavour.
To make madeleines using a mini muffin pan, you will need to grease the pan thoroughly. You can use butter or non-stick spray. If you are using a non-stick pan, you should still grease the wells lightly and dust them with flour or cocoa. This will ensure that the madeleines are easily released after baking.
Fill each mini muffin cup approximately three-quarters full with batter. You will need about 1 to 2 teaspoons of batter per well. Bake the madeleines for around 10 minutes, or until the edges are golden brown. Remove the madeleines from the oven and let them cool for 5 minutes before transferring them to a cooling rack.
You can also make bite-sized madeleines in mini tart moulds or mini cupcake papers. If using cupcake papers, you will need to place them on a baking sheet and grease them lightly with non-stick spray. Mini scone pans or popover pans can also be used to make wedge-shaped or cylinder-shaped madeleines.
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$8.99
Mini tart pans
You can make madeleines without a traditional pan. If you don't want to buy a madeleine pan, you can use a mini muffin pan, mini tart pans, or mini cupcake tins. However, the texture of the madeleines will differ, and they may resemble mini cupcakes. You can also use a mini popover pan, a mini scone pan, or a sheet pan, but the madeleines will be flat and crispy.
If you use a mini muffin pan, you won't need to adjust the baking time. However, if you use a dark-coloured mini tart pan, you should check for doneness about 3 to 5 minutes early. Before baking, grease the pans with butter, shortening, or non-stick spray, and dust them with flour or cocoa if desired. Fill each pan with batter, being careful not to fill it to the very top, as it may overflow during baking. Place the filled pans on a hot baking sheet and bake in the oven.
The key to successful madeleine baking is to whip the eggs and sugar together for long enough—about 8 minutes—to get enough air into the mixture. The eggs should be at room temperature, as cold eggs won't reach the required volume. You'll know you've whipped the mixture enough when it is thick and pale, and a ribbon of batter falls back into the bowl when you raise the beater.
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Baking sheet and cupcake papers
If you don't have a Madeleine pan, you can use cupcake papers and a baking sheet. The King Arthur Baking Company suggests using cupcake papers to bake madeleines. They recommend doubling up and opening the pleats on each side to create a diamond shape. Place the opened papers on a baking sheet, grease them with cooking spray, and fill them with batter.
If you use standard-sized cupcake papers, use a heaping tablespoon of dough for each one. If you're using mini muffin papers, use about one teaspoon of batter for each. If you don't have cupcake papers, you can also use softened butter and flour in each cavity of the muffin pan.
The baking time may vary, so you should test and adjust it accordingly. Keep in mind that cupcake papers have a higher chance of burning if you don't keep an eye on them. They also don't provide as much protection for your baked goods.
Your madeleines may not have the traditional scalloped shape, but they will still taste delicious and have a fluffy texture.
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Frequently asked questions
Yes, you can make madeleines without a madeleine pan. However, the signature seashell shape of the cakes will be lost.
A muffin pan is the best alternative to a madeleine pan. Foil liners placed diagonally in the muffin pan can also work.
Generously grease and lightly flour all muffin cups, tapping off the excess. You can also line the pan with parchment paper cups.
Most madeleine recipes call for using about 2 teaspoons of batter per cake.
The madeleines will resemble mini cupcakes. You can dust them with confectioners' sugar or cocoa to add some flair.
