Salted caramel spelt madeleines are small shell-shaped cakes made with light spelt flour, brown butter, and a dip of warm caramel finished with flaky salt.
The spelt flour gives the crumb a light, nutty edge instead of the flat sweetness you get from all-purpose flour. The texture stays soft in the center, with a thin crisp shell where the caramel sets.
You chill the batter before baking. That one step is what gives madeleines their classic hump, and it means you can mix the batter the night before and bake fresh in the morning.
The caramel dip comes together on the stove while the madeleines cool. A pinch of flaky salt on top keeps the sweetness balanced.
Why You’ll Love This Recipe
- Spelt flour gives the crumb a light, nutty edge.
- Chilled batter builds the classic hump every time.
- Salted caramel dip balances the sweetness with a savory edge.
- Batter mixes ahead, so morning baking takes minutes.
Ingredient Notes
- light spelt flour: Use light (white) spelt flour for a soft crumb; whole spelt works but gives a denser, more rustic madeleine.
- unsalted butter: Browning the butter adds a nutty depth; use the same weight of regular melted butter if you’re short on time, though the flavor stays milder.
- honey: Honey adds moisture and helps the hump form; maple syrup works as a substitute in the same amount.
- heavy cream: Heavy cream keeps the caramel smooth and pourable; coconut cream works for a dairy-free version but sets a bit softer.
- flaky sea salt: Flaky salt melts more slowly than fine salt, so it stays visible on the caramel instead of dissolving in.
Soft Salted Caramel Spelt Madeleines, French Style
Description
This batter comes together in one bowl with browned butter for depth, chills to build the classic hump, and bakes into a soft shell before its salted caramel dip.
Ingredients
Madeleine Batter
Salted Caramel Dip
Instructions
Brown the Butter and Mix the Batter
- Melt the butter in a 1.9L / 2-quart saucepan over medium heat. Swirl often until it turns amber and smells nutty, 4 to 5 minutes. Pour into a bowl to cool.
- Whisk the eggs, granulated sugar, brown sugar, and honey in a mixing bowl for 2 minutes, until pale and slightly thickened.
- Sift the spelt flour, baking powder, and salt over the egg mixture. Fold in gently with a spatula until just combined.
- Pour in the cooled brown butter and vanilla extract. Fold until the batter turns smooth and glossy, with no streaks of butter.
- Cover the bowl and chill the batter for at least 60 minutes, up to 24 hours. This rest is what gives the madeleines their hump.
Bake the Madeleines
- Heat the oven to 200 C / 392 F. Butter and lightly flour a 12-cavity madeleine pan (3-inch shell molds), tapping out the excess.
- Spoon the chilled batter into the molds, filling each about three-quarters full. Don't spread it, the batter settles into the shell shape on its own.
- Bake for 10 to 12 minutes, until the edges turn golden brown and the centers spring back when touched, with a visible hump in the middle.
- Let the madeleines cool in the pan for 2 minutes, then turn them out onto a wire rack, ridged side up, to cool completely.
Make the Caramel and Finish
- Spread the 100 g sugar in the same 1.9L / 2-quart saucepan over medium heat. Let it melt undisturbed, swirling occasionally, until it turns deep amber, 5 to 6 minutes. Watch closely, sugar burns fast once it colors.
- Remove from heat and whisk in the cubed butter until melted, then slowly whisk in the heavy cream and fine sea salt. Return to low heat for 30 seconds if the caramel seizes, whisking until smooth.
- Let the caramel cool for 5 minutes until it thickens slightly but still pours. Dip the shell (ridged) side of each cooled madeleine into the caramel, letting the excess drip off.
- Place the dipped madeleines back on the wire rack and sprinkle with flaky sea salt while the caramel is still wet. Let set for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 502kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 16g80%
- Cholesterol 90mg30%
- Sodium 180mg8%
- Potassium 90mg3%
- Total Carbohydrate 57g19%
- Dietary Fiber 2g8%
- Sugars 40g
- Protein 5g10%
- Vitamin A 600 IU
- Calcium 40 mg
- Iron 1.5 mg
- Vitamin D 20 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 0.5 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 80 mg
- Magnesium 20 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the batter at least 60 minutes before baking; skipping this flattens the hump.
- Watch the caramel past the amber stage; it can burn within 30 seconds.
- Butter and flour the pan even if it's nonstick, spelt batter sticks more than wheat.
- Dip the ridged side only, so caramel sets in the grooves instead of pooling.
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