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Traditional Madeleines

Course Snack
Cuisine French
Prep 30 minutes
Cook 10 minutes
Resting time 3 hours
Total 3 hours 40 minutes
Servings 12 large or 36 mini cookies
Calories 122 kcal

Ingredients

  • 2/3 cup all-purpose flour
  • ¾ teaspoon baking powder
  • Pinch of salt
  • ½ cup sugar
  • Grated zest of 1 lemon
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ stick unsalted butter, melted and cooled (6 tablespoons)
  • Confectioners' sugar for dusting
US Customary - Metric

Directions

  1. 1. Whisk together the flour, baking powder and salt.
  2. 2. Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
  3. 3. Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. (my silicone needed the prep) Place the pan(s) on a baking sheet.
  4. 4. Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
  5. 5. If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
  6. 6. Just before serving, dust the madeleines with confectioners' sugar.
  7. Serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.
  8. Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they'll keep for up to 2 months.
Nutrition Facts
Traditional Madeleines
Amount Per Serving
Calories 122 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 42mg14%
Sodium 14mg1%
Potassium 42mg1%
Carbohydrates 14g5%
Sugar 8g9%
Protein 1g2%
Vitamin A 215IU4%
Vitamin C 1.3mg2%
Calcium 19mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.