6 Beautiful Buttery Madeleines Recipes
These fantastic French cake-like cookies (or cookie-like cakes, if you prefer) are so unique they have their own special baking pan to give them their tell-tale shell shape. From traditional vanilla flavor to lemon, cinnamon, and chocolate, see how to make a batch of petite, buttery Madeleines that are perfect for sharing or gifting.
With accurate baking times and temperatures, this foolproof recipe shows you how to bake a batch of classic French Madeleine cookies. You can use metal molds instead of silicone molds, if you prefer - grease well with butter and dust with flour. "Wow", says home cook Kaththee1, "these came out perfectly my very first try."
These rich and buttery Madeleines are flavored with cinnamon, nutmeg, and almond extract. Allrecipes Allstar Melissa Goff gave this recipe top marks: "These little things are really really good. I sprinkle cinnamon sugar over the top when they were still slightly warm. My kids ate them all before they finished cooling!!"
These not-too-sweet chocolaty Madeleines are made with cocoa powder. Once they are cool, sprinkle with confectioners' sugar for a touch of sweetness, if you like. "I love this recipe for chocolate Madeleines," says reviewer cookgirl. "They are a real crowd pleaser and very easy to make."
French Butter Cakes (Madeleines)
With hundreds of 5 star reviews, these top-rated Madeleines with vanilla and lemon zest are well worth a try! They're slightly crispy on the edges and light as a feather inside. They are super easy and quick to bake, making them the perfect after school treat!
These soft cake-like Madeleine cookies are flavored with lemon juice and lemon zest. "To make them extra fancy, once cooled, I dipped the ends in white chocolate and then yellow sprinkles," says home cook Mamzie. "Very delicious, elegant dessert."
"These Madeleines turned out to be perfect!" says reviewer MARIAS23. "The outside is crisp and the inside is soft and buttery. The only problem I encountered was when I was trying to pop them out of the pans so butter and flour the pan generously!"