Madeleines Recipe – a Classic French Cookie/Cake

The hubby had a meeting to go to and there was to be a meet and greet afterwards with snacks so of course you know who made his snacks. I’ve always loved the simple French cookie/cake called the Madeleine. I had pans in my old life before we moved into the trailer but they didn’t make it into my downsized kitchen. I recently bought a new set with some Amazon money so guess what I used for the hubby’s meeting? That’s right – a Madeleines recipe!

I needed a large quantity so the volumes you see in my photos are greater than what you see printed in the Madeleines recipe card below – 48 cookies were needed so I doubled the recipes.  Just be aware of that as you look at the photos.

Madeleines – Vanilla and Chocolate

Makes 12 each

Vanilla:

2 eggs
3/4 tsp pure vanilla extract
1/8 tsp salt
1/3 cup granulated sugar
1/2 cup all purpose flour
1 TBS lemon zest
1/4 cup butter melted and brought to room temperature
powdered sugar for decoration

Chocolate:

2 eggs
3/4 tsp pure vanilla extract
1/8 tsp salt
1/2 cup granulated sugar
1/4 cup + 2 TBS all purpose flour
1/2 cup cocoa powder
1/4 cup butter melted and brought to room temperature
powdered sugar for decoration

Preheat oven to 375°.
Butter and flour a madeleine pan (standard pan of 12 – 3″ cookies)

Beat eggs, vanilla and salt at high speed until light.

With the mixer on high and beating constantly, gradually add the sugar. Beat for 5 – 10 minutes until the batter is thick and pale and ribbons form when you lift the beater(s).

Sift the flour into the mixture 1/3rd at a time, folding carefully with each addition. If you are making the chocolate version sift the cocoa in with the last third of flour.

Add the lemon zest and fold in. (If you are making the chocolate version you don’t have this step.)

Carefully pour the room temperature butter around the edge of the batter and gently fold in.

Fill the prepared pan(s). Bake in the preheated oven for 14 – 17 minutes until the cakes are golden brown.

Carefully remove from the pan onto a cooling rack. Immediately dust with confectioner’s sugar.

The recipe mentioned that these are best served the day they are baked so I popped them in the freezer since I made the day before he needed them. They froze beautifully! The next day I just took them out added a bit more powdered sugar and put them on the carrier for him to take.

Madeleines Recipe – Good or Bad?

I made a few extra – well I had to taste test didn’t I? They were very tasty! Light and buttery. The vanilla had a mild lemon flavor and I think I liked the chocolate the best. They weren’t bad at all on the second day so I don’t know what the recipe was talking about – they were just as good. These little cookie/cakes are delightful with a cup of tea.

Other Fancy Cookies to Try:

Macarons

Chocolate Cheesecake Cookies

Linzer Tarts

ALL AMAZON PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU MAKE A PURCHASE I RECEIVE A SMALL COMMISSION (AT NO ADDITIONAL COST TO YOU)

Madeleines – Recipe

• Author: Patty@brokenteepee.com
• Yield: 24 1x
• Category: dessert

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Ingredients

• Vanilla:
• 2 eggs
• 3/4 tsp pure vanilla extract
• 1/8 tsp salt
• 1/3 cup granulated sugar
• 1/2 cup all purpose flour
• 1 TBS lemon zest
• 1/4 cup butter melted and brought to room temperature
• powdered sugar for decoration
• Chocolate:
• 2 eggs
• 3/4 tsp pure vanilla extract
• 1/8 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup + 2 TBS all purpose flour
• 1/2 cup cocoa powder
• 1/4 cup butter melted and brought to room temperature
• powdered sugar for decoration

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Instructions

1. Preheat oven to 375°.
2. Butter and flour a madeleine pan (standard pan of 12 – 3″ cookies)
3. Beat eggs, vanilla and salt at high speed until light.
4. With the mixer on high and beating constantly, gradually add the sugar. Beat for 5 – 10 minutes until the batter is thick and pale and ribbons form when you lift the beater(s).
5. Sift the flour into the mixture 1/3rd at a time, folding carefully with each addition. If you are making the chocolate version sift the cocoa in with the last third of flour.
6. Add the lemon zest and fold in. (If you are making the chocolate version you don’t have this step.)
7. Carefully pour the room temperature butter around the edge of the batter and gently fold in.
8. Fill the prepared pan(s). Bake in the preheated oven for 14 – 17 minutes until the cakes are golden brown.
9. Carefully remove from the pan onto a cooling rack. Immediately dust with confectioner’s sugar.

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