I've been trying to find the perfect madeleine recipe.  My family loves madeleines.  I've seen a lot of different recipes, and different flavored madeleines.  I plan on experimenting with flavored ones soon, but first I want to find the best classic madeleine recipe out there. 


This weekend, I tried a recipe I found on, submitted by Jenn Hall.

The recipe was pretty simple to follow.  The most time consuming element was spreading the dough into the madeleine molds.

The cookies came out quite pretty and also very tasty.  I omitted the lemon because I didn't want lemon taste in my cookies. I'm not sure it's the best recipe out there though.  I think I'll try a few more before I settle on my favorite recipe.

I use a nonstick madeleine pan.  The directions say to grease the pan, but I found that the madeleines came out much prettier ungreased. 

Yields: 24 cookies


  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup butter, melted and cooled


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a medium bowl beat eggs, vanilla with an electric
    mixer on high speed for 5 minutes. Gradually beat in the confectioners'
    sugar. Beat for 5 to 7 minutes or until thick and satiny.

  3. Sift together the flour and baking powder. Sift one-fourth of the flour
    mixture over the egg mixture, gently fold in. Fold in the remaining
    flour by fourths. Then fold in the melted and cooled butter. Spoon
    batter into the prepared molds, filling 3/4 full.

  4. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the
    edges are golden and the top s spring back. Cool in molds on a rack for
    1 minute. Loosen cookies with a knife. Invert cookies onto a rack and

6 comments on “Madeleines”

  1. bonjour.
    Je n’ai pas encore la recette parfaite des madeleines mais si vous voulez Une jolie bosse sur le dessus, ce Qui fait tout de meme le charme de la Madeleine, Il Faut Mettre vos plaques garnies quelques heures au frigo.
    ensuite vous les mettez Dans Le Four préchauffé.
    Cela va faire un choc thermique, chaud-froid, et la bosse va se former.
    Bien souvent chez nous les madeleines Ont du citron, mais bien enttendu si on aime pas cet agrume on peut tout un passant s’en fait.
    je vous souhaite de trouver la recette parfaite;)

  2. I’ve also tried dashes of orange extract, and on other occasions, almond extract – both are heavenly!

  3. Almond extract sounds delicious! I was also thinking of trying coconut extract. Do you have any suggestions for storing? These tasted good the first 2 days, but by day 3 not so much. I used snapware containers but it didn’t seem to help.

  4. Sorry my french isn’t very good. Thanks for your tips. I was able to achieve the bump on my cookies. It’s just on the bottom of the cookie and I didn’t show it in the pictures. But I’ll try the fridge method sometime to see if it helps the taste of these cookies or helps them store better.

  5. Yours look absolutely adorable! I am also mad with Madeleine and have always wanted to “perfect” any recipe I could get my hands on!
    I once read from a New York newspaper that a famous pastry chef commented:”…there is no such thing as a perfect recipe for Madeleine…it is near impossible to develop one!…”
    But I think that’s why we love to bake them!
    Thanks for sharing and for posting!

  6. that’s too bad that there isn’t a perfect recipe. Oh well, I guess I’ll have to keep experimenting!

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