Madeleines are soft, spongy cookies that are more like mini cakes. They’re light and airy and perfect with a cup of coffee or tea.
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. So, this weekend I tried a recipe I found on All Recipes.
Notes about this Madeleine Recipe
Madeleines should have a light and spongy texture because they’re actually little cakes although everyone refers to them as cookies. For this batch, I was pleased with the texture – they were light and buttery.
Traditional madeleines have lemon, but I left it out because I don’t really enjoy the taste. I omitted from the recipe I’m sharing, but if you prefer to have lemon flavor just add a ½ teaspoon of lemon zest with the eggs when you beat them.
Some recipes I’ve seen look very complicated, but this one is very straightforward and simple. Many recipes also instruct you to chill the dough, but this one doesn’t and I’m wondering if that is a step you shouldn’t skip. In researching, I think the cookies puff up even taller if the dough is cold when you bake it.
I really like how the cookies developed a golden edge as they baked which gives them a nice texture. I also was happy that they formed the “madeleine bump” in the center which is what should happen when they bake.
The original recipe instructs you to grease the pan, which I tried but I didn’t like how they looked so I skipped that. Mine released fine from the nonstick pan I think they look prettier.
Overall, I liked this recipe but I think there are probably better ones out there so the search continues!
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup confectioners' sugar
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup butter melted and cooled
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- Bake 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 cool.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.