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Lemon Madeleines
April 19, 2013

Great tasting cookies and very simple recipe! This is much simpler than others I've tried over the years, and the cookies were not too dense. To begin, I changed the recipe yield to 36... and I got 60 (which is great because I inevitably eat some while baking). I followed other reviews and beat the eggs and sugar until frothy, and I sifted the flour and baking powder twice. I used 1/4 tsp more vanilla and slightly less lemon & zest in my batter. I used an electric mixer, so the batter was moving as I added the room temperature butter and the dry ingredients. All of that extra air really made for light cookies. My mold was already non-stick, but I used a light spray of baking spray with flour EACH time I filled the molds, and wiped out the crumbs after every batch. I used about 1 1/4 tsp. batter per each mold, baked for 9 minutes @ 365 degrees on convection/bake mode and the cookies were perfectly golden on the edges and had a springy texture in the middle. When the cookies are completely cool, I dipped them in melting chocolate and let them harden on a wax paper lined tray. They were very dramatic looking.

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