The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.

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  • In a medium bowl beat eggs, vanilla and lemon zest 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 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 cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Nutrition Facts

147.7 calories; 1.9 g protein; 16.1 g carbohydrates; 51.3 mg cholesterol; 76.6 mg sodium. Full Nutrition

Reviews (162)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2007
This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to use shortening (like crisco) to grease the pan and then dust well with flour. Make sure your eggs are room temperature when you start and not right out of the fridge our they will grow and froth up too much. Other hints... oh i tapped the pan on the counter instead of using a knife to loosten and they just fell right out. Good luck! Read More
(120)

Most helpful critical review

Rating: 2 stars
01/21/2007
Unfortunately this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so bad but the madeleines were very airy impossible to get them out the pan. We had to eat them out of the pan spooning out anything we could get. It tasted ok that wasn't the problem....just the fact that it was impossible to get them out and not at all the texture of what madeleines should be. Maybe it is just impossible to make them using pastry flour so if you are someone like me who only use pastry flour (whole grain soft wheat flour high in fiber) do not try this recipe. Pastry flour always worked for my cakes and muffins even cookies but I guess not for madeleine. Stick to all purpose flour and as everyone else recommends make sure you really butter and flour the pan. I thought I had done a pretty good job but apparently not! Read More
(69)
207 Ratings
  • 5 star values: 151
  • 4 star values: 35
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
05/20/2007
This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to use shortening (like crisco) to grease the pan and then dust well with flour. Make sure your eggs are room temperature when you start and not right out of the fridge our they will grow and froth up too much. Other hints... oh i tapped the pan on the counter instead of using a knife to loosten and they just fell right out. Good luck! Read More
(120)
Rating: 2 stars
01/21/2007
Unfortunately this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so bad but the madeleines were very airy impossible to get them out the pan. We had to eat them out of the pan spooning out anything we could get. It tasted ok that wasn't the problem....just the fact that it was impossible to get them out and not at all the texture of what madeleines should be. Maybe it is just impossible to make them using pastry flour so if you are someone like me who only use pastry flour (whole grain soft wheat flour high in fiber) do not try this recipe. Pastry flour always worked for my cakes and muffins even cookies but I guess not for madeleine. Stick to all purpose flour and as everyone else recommends make sure you really butter and flour the pan. I thought I had done a pretty good job but apparently not! Read More
(69)
Rating: 5 stars
02/21/2005
These are sooo good! I'm not a huge fan of lemon so the second time I made these I reduced the zest by half and added a couple extra drops of vanilla. My only tip would be for really pretty madeleines make sure you wash and re-grease & flour your pan for the second batch if you have only a 12 madeleine pan. I made them plain sifted some confectioners sugar over some and dipped the tips of others in a homemade maple frosting. YUM! Read More
(57)
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Rating: 5 stars
11/01/2008
PERFECT! I can't stop eating them. They are soooo good. Just be sure to grease and flour your pan generously. I used shortening to grease as recommended by another reviewer. Also this recipe requires at least 10 minutes of mixing with the electric mixer but they are worth the effort. Thanks for a great recipe! Read More
(28)
Rating: 3 stars
03/08/2008
This recipe was easy to follow but I am not sure that this is how Madeleine's cookies are suppose to taste. They came out very light and airy while Madeleine's are suppose to be dense and buttery. Will not make again. Read More
(26)
Rating: 5 stars
10/07/2003
Great recipe-I replaced the lemon flavoring with 1 tsp.orange liqueur & everyone loved it. Read More
(24)
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Rating: 5 stars
07/18/2003
I can't believe how easy this recipe was; the cookies turned out great! Read More
(22)
Rating: 5 stars
09/22/2006
The medeleines turned out to be perfect! 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! Read More
(21)
Rating: 5 stars
03/20/2012
This was by far the best Madeleine recipe I have come by! There were a few changes I made to this recipe technique wise. I filled my pan a little bit more that 3/4 way full but they still came out the perfect size and shape. Also I would suggest not using a knife to take them out of the pan. If you grease and flour correctly once cooled they will fall right out if you just tap the edge. I also found that baking mine for 10 minutes made them too crunchy and brown on the outside and a bit too dry for my taste. For a spongier softer Madeleine reduce the baking time to eight minutes. They will still be brown around the edge but be light yellow in color on the top. I love this recipe! On my second batch right now! Read More
(16)