Sponge cake cookie--in shell shaped molds.
These were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They're lighter than air. Starbucks serves very nice molded pound cakes, NOT Madeleines.
Read MoreThis recipe is horrible! Does not taste like Madeleines at all. Madeleines are not supposed to be light and airy. They should be dense and butter-y, like Starbucks!
Read MoreThese were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They're lighter than air. Starbucks serves very nice molded pound cakes, NOT Madeleines.
Easy and precise. For those who have similar questions like me. You need a madeleines pan. I got mine at Bed bath and beyond. I used muffins pan earlier and it was a disaster. If you wonder whether baking powder is needed like in other recipe, and the answer is no. Make sure the eggs mix is thick before you fold in flour and butter, it took about 10 minutes at high speed.
I am a real beginner, but I had no trouble with this recipe at all. The hard part, actually, was selecting a madeleine pan - there were many different ones to choose from at the cooking supply store, from $10.00 - $79.00, depending on size and material. I bought the $10.00 metal one (which makes one dozen 3" madeleines), and it worked absolutely fine. So no need to spend a fortune to get good results.
These are the best madeleines I have ever made. This was the pastry that Marcel Proust enjoyed for inspiration - and it seems to have worked for him! The only problem with the recipe is that it yields so few of the cookies. I doubled the recipe last time and I only made about 16 servings. My madeleine pan is a little bit larger, but still, the cookies were gone in less than fifteen minutes. Usually a good thing, but I had wanted to enjoy a couple later. I added a touch of honey and I thought it turned out to be phenomenal. Good luck and thanks for the recipe!
Perfect recipe!! Whole family loved these delicate cookies. I bought my pan a year ago and finally made madeleines. Like other reviewer said, no need to by expensive non stick pan, grease and flour as directed and they pop out fine. I even greased and dusted with sugar instead of flour, worked great. These are authentic in taste, light and airy. If you want dense ones (like what starbucks sells), you can double the butter; but then you are really eating mini pound cakes, not madeleines. I had to beat the eggs/sugar mixture the full 10 minutes. I think this is the first recipe I reviewed that was 100% accurate and did not need one thing changed to perfect!!!
I used part cake flour (about one third of the total) owing to a Cook's Illustrated recipe and I added 1/4tsp orange flower water. They were heavenly. And they looked so perfect that they could have come from a bakery. Thanks for this keeper!
Very Good. Used my kitchen aid mixture. Did not fold in flour and zest. Just threw it in and blended it a little. Update: 1/1/10 I would definitely recommend folding in the zest and flour. It will allow your batter to stay fluffy. My daughter and I visited the French Pastry School in Chicago and were taught how to make them. The key is to butter and flour every nook and cranny of the madeleine pan, so they come out perfectly shaped showing those deep ridges. If you get the belly bump, that's considered perfect. I never knew that, I thought they were incorrectly done if you had a bump. Well, those are tips straight from the horses mouth. Oh, I used a metal pan from Sur La Table. I'm one of those people who are wary of these non-stick/silicone/caphalon pans/cooking utensils. Its more work, but our grandparents did it, so can we!
This recipe is horrible! Does not taste like Madeleines at all. Madeleines are not supposed to be light and airy. They should be dense and butter-y, like Starbucks!
THESE WERE GREAT! I made them for my social studies class and they loved them. I did the chocolate version. They are delicious, light, fluffy, and perfect in general. MMMMM.
I have never been tempted to review a great recipe... until now!! I'm not crazy about desserts but this is the first sweet treat I have experienced love at first bite in a long time. I'm am also no big on sliced cake or cupcakes. Madeleines are the best for portion control. These little cakes are the lightest, airiest, tastiest things. Do not use anymore flour than suggested, this is the biggest mistake. You want to taste eggy, buttery, vanillary, light and not dense and floury. If you do not have an electric mixer, or are too lazy to whip them for 10 minutes, you can put 1/4 tsp of baking powder. Mine come out perfectly light and airy. I added more sugar and vanilla than suggested, and it was perfectly tasty.
I love these. I have made them many times, and they always turn out perfectly.
Wonderful recipe. The instructions were good and easy to follow. I've never had or made a Madeleine before but this recipe will change all that!
Recipe was very easy to make and came out almost perfect. The Madeleines came out beautifully and great when warm but then as they cooled they were not as airy. Perhaps this is they way they should be. However, I would have preferred a more buttery and airy cake. I used regular large eggs, non salted sweet butter and madagascar vanilla. Perhaps tweaking the quality/grade of the ingredients will make the improvement. But I still rate it a 5 because they were extremely easy to make, delicious and everyone loved them. I would highly recommend a strong mixer. I have a Kitchen Aid Pro which made beating the batter easy. Would like to see someone post what "thick and pale ribbons form" looks like ( as specified in step 4.
Great taste. My children love them.
I am an amateur and found this recipe very easy and useful. To the previous reviewer who said that they used muffin pans and had a disaster, Im not sure what happened, but I used a muffin pan(with paper liners) and only dolloped 1 heaping tablespoon of batter into each cup. This yielded 2 batches of 12 Madeleine half-cupcakes which my girlfriend and roommates loved. Hope this helps
What a fab recipe!! I spent 9 months in Paris and these Madeleines are the real thing! They are just great! When I make them, they are wolfed down within minutes and I get complaints that I don't make enough! I bought the Madeleine pan from Fenwicks, was a pan for 12. The pan is like rubber which is really good, when you want to take the Madeleines out they pop out which I think is a lot easier than using a metal pan! If you are looking for Madeleines, MAKE THESE!!!
They were great. I didn't have shell molds so I used little tart molds. They were awesome!
I thought this was a pretty good recipe. The directions were easy to follow to. The only change I made was using only 1/4 tsp. of grated lemon zest, because I always feel the flavor is over-powering in recipes. I didn't know what to expect these to taste like. They kind of remind me of individual yellow cakes dusted with powder sugar. It works for me because I do not care for frosting too much. The recipe makes it seem that the cakes will come out of the pan immedietly. I had to wait about 10 minutes just like other cakes for them to pop out. I used a plastic butter knife to slide around the edges as my pan was non-stick on that part of the directions. I enjoyed trying this new recipe.
Excellent! Just make sure not to over bake them. I used the mold for miniature madeleines, and found that in my oven, nine minutes produced the ideal result.
I think this recipe is great! The only thing I would change would be to bake them for less time. I always go with the shorter time suggested on recipes, but 14 minutes was a little too long for these. I would suggest baking them for 12 minutes and letting them cool. Otherwise they get really dry. Other than that, I think my hunt for a madeleine recipe is over!!!
This recipe was so easy to make and they came out tasting so delicious! Definitely do NOT skimp on buttering and flouring the pan before pouring the batter in. Also I would bake them at 350 degrees next time and only for 5-6 minutes. I ended up slightly burning my batch because I thought it would take 14-17 minutes.. of course every oven is different, but that much of a time difference?? Make sure to closely monitor them! And madeleines are supposed to be light and spongey… please don't compare Starbucks "pastries" to this recipe; thats why you have to whip the eggs at the beginning until light!
Don't know why, but this turned out tough and chewy for me. Husband liked it, though!
Love the taste but think they cooked too long at 14 minutes. Will try again and check at 10 minutes.
this is a great and easy recipe. i made both the regular & chocolate version...i think that i will reduce the bake time---however, this all depends on your oven---mine was a bit dark when it came out. also, i followed another suggestion to beat egg mixture for full 10 mins. definitely a yummy recipe, i loved it :)
I was disappointed in the final product. I followed the recipe to the letter and found that resulting madeleines were a bit rubbery and overly lemony. They weren't unpleasant...just not the delicacy I was expecting from the other reviews. They were missing the subtlety in texture and flavor of a really good madeleine. I think that Proust would have only been inspired to write a Harlequin romance after eating this. I also found that the batter yielded only enough for 10 madeleines. I thought I'd overfilled, but they ended up coming out at exactly the right size. Perhaps my "large" eggs were too small.
These are Great the recipe is very good, I had an old recipe from a french friend but I lost it. I just want to write that I read a review and it said that Madeleines are not supposed to be light and airy but dense like Starbucks I just want to say that they are WRONG the actual recipe is that they supposed to be light and fluffy and I give 5 stars for you because of that , bravo !!!!
I've tryed many madeleine recipes and none came out this good. I did put 1 tablespoon of vanilla, and once they came out of the oven and started to cool down i put confection sugar on them. Deff. try this recipe!
Dip 1/2 of cookie into melted chocolate, vanilla, or strawberry for a great way to add taste
This is a great madeleine recipe! Good directions! I used Pam baking spray and it worked nicely. I love that it makes just the right amount for one madeleine pan. I tried both the chocolate and regular varieties and they are both delicious. Delicate and light as madeleines should be.
I was in a jam and had to come up with something quick and simple and boy was this it! My husband couldn't get enough of them. I can't wait to make them again. Thank you so much for sharing this recipe!
oooh so airy! and fluffy! definitly bake for no more than 10mins..i doubled the recipe and it made exaclty 24 madeleines..i sprinkle confectioners sugar right after taking them out of the oven and that was perfect! very easy to make i did it with the "help" of my very excited 4 year old daughter..and they still came out great..she is enjoying a couple right now ;)
These have great flavor. I added tiny chocolate chips and tipped the cake with melted chocolate. They were a big hit.
Spongie and sweet, not too light and not too dense. Great for dunking in hot chocolate!
Good - easy, but a little "eggy". Will try again with medium sized eggs. Also did a batch of Green Tea Madeleines - cut the lemon zest to 1 tsp and sifted 1 tsp of maccha into flour.
Very good recipe. They were fluffy and light (hopefully like the real ones..). There's no need for baking powder - it can spoil the taste. It was 2nd time I baked madeleines. Next time I have to get the 'ribbons'...
Fantastic and easy to use recipe. The most important step is quickly mixing the eggs, vanilla, salt and sugar so it's light and fluffy!
Okay, so as far as the recipe goes, it's a well rounded Madeleine recipe. But instructions for the bake time was a bit shady. I noticed in the video they used a light pan and the one I own is a dark pan. So I figured to check them after ten minutes of bake time. These cooked up really quick. In just about 9 minutes they were done and in my opinion a bit too done. So if you have a darker pan like I do I very strongly suggest you wait only 7-9 minutes at 375. Otherwise they will be burned to little french crisps.
It makes a nice little cake but it doesn't really have the best elements of a traditional madeleine like a dense, moist crumb or the crisp crust. It's lighter and fluffier, almost like a sponge cake. My daughter likes this version a lot because it seems less heavy but if you are like me and you like traditional French pastries in all their buttery, rich glory, you might be disappointed.
These were fantastic!! I didn't have any lemon zest so I used 1/4 tsp lemon extract and they were a definite hit with a finicky crowd. We now call them "Encore's" cause they're so good you want more! Thanks!
These were delightful and very easy to make. I used a non- stick madeleine pan and followed the directions as given. They baked in about 8 minutes. I am bringing them as refreshments tonight to a program on Monet's Garden - very appropriate. Thank you for the recipe!
Thanks for the great recipe.My whole family liked it very much..... Definately I make it again and again.
These were yummy, but they easily broke the first day. They seemed to firm up after that. Maybe I should have cooked them an extra minute. I'll make these again.
Best so far, very light and airy. I've tried many recipes for these cookies. I think I may stop here!
Very, very light, moist and tasty! Super easy to make. They were a hit at my son's birthday.
I just made these (at 3 in the morning!) and they were really good. I didn't have any lemons, but I did have lemon juice, so I added about 1/2 teaspoon of the juice (should have added more to get more of lemon flavour, but I like the hinted lemon in my Madeleines). And my oven hates me, so it baked my cookies a little dark, but the crispy edges go really well with the light and cake-y (?) center. Yum-mm! I got inpatient with my batter, and didn't beat it for the full 5 to 10 minutes (it didn't get to the thick and ribbony part) but they still came out great. I am making these for my family for Christmas, and I think I'll try different flavors (rum, cinnamon, chocolate, orange, and maybe some of them dipped in chocolate?). I'm so excited to bake more of these!!
Great recipe! Easy to make but pay attention to the directions--extended beating of the eggs gives great airiness. These are really delicious and easy to make. I did not bother to dust with powdered sugar, they were good enough without the gilding.
These cakes were fantastic and so moist and lemony! I gave them out as Christmas gifts and everyone loved them.
I made both the original and the chocolate version. I forgot the butter in the chocolate version and it still came out pretty good. :) Make sure you start w/ a good egg foam or you won't get the nice spongy texture. Delicious... and I finally got to use the madeleine pan I brought back from France!
What a great recipe! I doubled it and made exactly 3 trays (36 madeleines). They were superb - light as air!!! YUM!
This recipe was easy to follow and the madeleines came out light and airy . A number of reviews said that the madeleines tasted eggy so I increased my vanilla to 1 teaspoon.I used silicon moulds and greased and floured them well so the madeleines came out easily. So irresistible that I had 3 as soon as they came out of the oven!
Just did the recipe . Posted two photos. First madeleines, so they turned out pretty good maybe a little bit "dense" for my taste, I was expecting fluffier madeleines. But again these are my firsts.The first batch didn't get the "bump" but then the last batch came out with the "bump" so I was thinking maybe the batter needs to "rest for a couple of minutes, but then I don't know. Needing here some expert advise, by the way I read the some of the reviews before making them. Anyway I am going to try the recipe again some other time.
Not my favourite madeleine recipe, but tasty! Depending on how long you keep them in the oven, they can come out either dense or light and fluffy.
These cookies are absolutely fabulous. They're really simple to make and taste delicious. I know it's a bit disappointing that the batch only makes a dozen, but that's for the best since they're best eaten the day they're made. Not that that's an issue- these cookies will be gone long before the day is over!
I halved the vanilla, added 2 teaspoons rosewater, and used confectioner's sugar, cake flour, and browned butter. The proportions given by the recipe were perfect, and these changes made it outstanding. I also did not have any problems with sticking to the pan, though I used mini madeleine pans. (This recipe made just over 3 pans of minis, or about 65 tiny madeleines.)
Absolutely deliiiiicious!!! This recipe is perfect the way it is. Two tips: everyone's oven is different so watch the oven to make sure you don't over bake. 10 mins was perfect for mine. Once you see the sides start to brown, it's time to take it out of the oven. Also, I beat for a full 10 mins, the longer you beat the lighter your cookies will be. I love this! t was light, it was airy. I ate the whole batch right out the oven.
Devastated. I am a seasoned baker and I am utterly dumbfounded as to what went wrong. Thoughts or advice? Per the great reviews, I thought I had finally found a fool-proof madeleine recipe because they can be so finicky. The batter smelt amazing! Yet for some reason, at the 14 minute mark, they were burnt all over. David Lebovitz's version freezes the pan before adding the dough... maybe that could have saved these. It's a pity because the batter looked and smelt so promising. Heck, even the burnt cookies look pretty! On to the next one.
THESE are Madeleines. The whole point of baking is to make things authentic...not like at "Starbucks" or store bought. I love madeleines and so I am very critical...this recipe, if followed exactly, is a great recipe for madeleines. Starbucks and others have nothing on authenticity. Pfftt!
My 14-year-old daughter and I made these for her French class project. They were easy to do and tasted great! However, we made a double batch and the first dozen were light and airy and tasted better than the second dozen because the batter sat until the first batch came out of the oven. The batter settles too much and makes the cake more dense. Next time, I would make the batches separate even if it is more work. Very tasty recipe. We will make them again for eating at home!
Extremely nice recipe, light and fluffy as it should be. I would recommend decreasing the oven temperature to 350 max, though...
i was expecting these little madeleines turns out to be more moist and buttery
This recepie was awesome! I've just finished making mines and it tasted delicious. I subsitute the madeleine mold pan for a cupcake pan because I didn't have a madeleine mold pan which works perfectly fine. My family loved it. Some Vanilla bean ice cream and whip cream aside and BAMMM. a perfect combination!
Delicious! I usually add a little more butter. I bake them every week. My family and friends enjoy them a lot!
I used a Wilton dark-brown non-stick pan and this came out perfectly when baked for 11 minutes. I will definitely make this again.
I bought my self a madeleine pan and found this recipe. Yum! Not that much work for such a tasty pay off. The chocolate version rarely lasts long enough around my kitchen to ice, but they are great with cream cheese icing.
I make these all the time for my French class. They love them! There so easy to make and I like to dip them in chocolate. Taste yummy:)
Absolutely scrumptious! I too have a mini pan and tried them at 8 minutes as recommended on the directions. They came out a little more golden than I have seen before, but my oven's a bit unpredictable so they were baked at slightly higher than 375. However, now that I look again, they do look just as caramel-colored as the photo here. They were perfectly cooked in any case - just sweet enough, light and soft yet with a scrumptious crunch. AMAZING!
This recipe is fantastic! My mother is from France, so she really loves that I can make these homemade- and she thinks they are better than most French ones. I've found two small things that makes these way better-1. Use a small bowl to mix. For some reason it makes the eggs way smoother and the entire recipe is more fluffy. 2. Bake them for only 10-12 minutes. At least with my oven, they got way to crispy for anything more. Thanks for a great one!
I was glad this recipe had a video to follow. I found a madeleine pan at Goodwill, and I knew exactly where to go to find a recipe. This site! These Madeleines came out fragrant and dense, sort of like a little bite of pound cake. They tested done with a toothpick at 11 minutes, so I would suggest to check them at around 10 minutes. They were pale, but definitely done. I made them the day before Christmas Eve, and froze them when they were cool, as we were not going to have them till the day after Christmas and I was afraid they would get stale if I left them on the counter for 3 days. They are great dunked into hot coffee, as the recipe suggests.
Great recipe, but, use almond extract, instead of vanilla, and omit the lemon zest. Had these in France, and that was how they tasted.
I made these for a project...they were delicious.I would use one egg next time and decrease the amount of flour, lemon zest,and vanilla extract. Thanks. We loved them.
Mmmmm!I've had a madeleine pan for years, but this is the first time I've used it. My pan is nonstick but I still buttered it. I experimented, coating half the pans with flour, and half with confectioners sugar. It honestly didn't seem to make a difference. Also, I was baking these for a group of picky eaters, so I left out the lemon zest, and increased the vanilla to 1/2 TBSP! These were light, fluffy, and looked amazing!
i only had a mini madeleine baking sheet and it made it very difficult to work with. they tasted good though!
Great and easy recipe, minimal ingredients and preparation. Made it for the first time yesterday and they were awesome, but I would shorten the baking time by a little next time since I have a non-stick pan and they looked very brown (not burnt though).
The recipe was very easy to follow (easier than finding the Madeline pans...Wilton Pro at select BB&Bs). I used eggbeaters instead of eggs, since that was what I had (I very rarely have real eggs on hand.) So, I'm not sure how much that affected the outcome. I doubled the recipe and came out one short of filling my two trays. The cooking time was shortened to around 12 minutes...which I think may have been too long as they came out pretty dense. They were very eggy smelling and tasting. I think they would be an excellent savory item with a little modification. Other than the eggbeaters, I followed the recipe except for the lemon zest (not a fan of lemon flavoring.) The Madelines were edible and I would try the recipe again, but maybe with some of my own modifications and the use of real eggs instead of eggbeaters.
Very nice recipe. I found that when I used my 12 by 3 inch pan it made 18 madeleins. I also removed the zest and added cinnamon instead. Very tasty.
A dissapointment, a failure and a flop. We hoped to create similar cakes to the ones sold at Starbucks :) but were very unsuccessful. More eggs and butter might improve them. Also, make sure not to bake them for more than 16 min. because they brown quickly.
Loved this recipe! I substituted the vanilla extract for orange emulsion and dipped the back of the Madeleine's in chocolate. I hope they turn out well! The recipe doesn't make enough to fill a whole pan, I encountered the same issue as some other's who have reviewed, but I still love they way these are turning out! Thank you!
These madelines turned out perfectly!! I followed the recipe exactly with the exception of the vanilla extract - I put a full teaspoon of vanilla. I'm a big fan of the Starbucks madelines & was pleased with how similar these are! They were more lemony than Starbucks but a similar density & texture. Loved this recipe.
This was a delicious recipe with excellent texture. I made the chocolate variant. One thing I did note was that they came out VERY ugly; they didn't hold the shape of the shell mold at all and pretty much just look like flat stones. I'm willing to take the blame for that, though. Pretty or not, these had a slightly crispy shell and the insides were completely light-as-air and melt-in-your mouth. DELICIOUS! It was almost like eating meringue in cake form. Next time I make these I will try to fix the shape and update.
Great recipe, but too sweet for my taste. I'd cut back down the sugar to 1/4 cup maybe less. My madeleines came out sorta burned when I did 375 for 14 minutes, I think that's way too hot. I'd use 350 degrees next time for 14 mins. It's sorta like a sponge cake cookie but it's a good copy cat Madeleine. Thanks for the recipe.
Of all the recipes, I chose to try this Madeleine first, based on reviews (though other photos were better). These are VERY FUN TO MAKE, which is great! I felt like a fancy-pants. And they taste wonderful! I beat the egg-sugar mixture for ages, as was recommended. Everything else to a 'T'. Thanks!
I must say that I went into the recipe without taking my usual precautions so here are my suggestions: Follow the recipe as stated,if your madeleine mold is of the dark kind,lower the temperature by about 25 degrees less, so bake at 350 instead, watch the baking time and do not bake longer than the 14 minutes. When I made mine, I noticed they came too browned which immediately led me to lower the temperature and watch the cooking timing. I also noticed I had some leftover mix enough for baking 2 more which surprised me as everybody says it only yields 12. After correcting the baking temperature and time, I found out that those 2 that I baked last were much better not too browned nor crispy and a tid bit denser but as my french partner told me: now this is tasting closer to it! My french partner says madeleines are not supposed to be crispy or too brown looking so there is my advice! As an overall, I would say it tasted very good I will just be more careful next time I bake.Certainly will continue adjusting until the dozen comes out nicely soft brown and airy!
Liked this but I used a hint I saw on the Great British Baking Show that may have heoped. I buttered the madeleine tins and put them in the freezer while making the mixture. Floured them very lightly after removing from freezer, right before filling. Also only baked them for 12 minutes at 375 degrees in my oven and they were perfect. Popped out of pan very easily.
This was simple and the results are lovely. Next time I'll use the whisk attachment for my mixer though. That will probably make them even lighter. I'll be making these a regular thing at my house now that I have the pans and the recipe. Can't wait to try the chocolate ones!
I love this recipe! It is so easy to make and comes out so good. I just double the recipe as the original doesnt make enough for me. Its best fresh and hot out of the oven, but its good the next day warmed up too. I love the lemon zest and added a little more than the recipe called for. This was super easy and I followed the recipe and overall the time took less than 30min to make from batter to mouth. I used a madeline pan from William Sonoma and just sprayed Pam on the pan and floured just slightly. Had no problem with it sticking. Made it for friends and they thought it was the best madelines they had ever had, better than most restaurants and bakeries even!
I've fallen in love with madeleines ever since my favorite coffee shop started to sell them (albeit only on the weekends). I realized I needed another source so I bought a madeleine pan by chicago metallic ($15). The chocolate version is AMAZING. We had to ration how many we could eat per day. I will try baking an almond version next (1 tsp? of almond extract subbed for zest and vanilla). We will see how that goes.
Wonderful buttery treats. My 2, 6 and 9 year old kids love them. They don't last long around our house.
Followed the recipe exactly folding in the flour and butter carefully. They turn out like a true Madeleine, no they don't taste like starbucks, they are much better!
I altered this to be gluten free with very good results. I used 1/4 c. King Arthur gluten free flour and 1/4 c. Almond meal with a pinch of xanthan gum and sifted them together before adding to the batter. I think bringing the eggs to room temp first would help make the batter thicker when beating and be a little quicker. Baked for 14 minutes which was just right. The taste was excellent. Now I can have a little cake that is easy to make! I sprinkled with organic sugar as I wasn't sure exactly what was meant by granulated sugar, regular or powdered?
Totally amazing!!!!! Just as I remember them.......great recipe!!!! make sure you mix it for the full 10 minutes and grease the bakeware well and in between bakes, other than that follow the instruction to the dot. A keeper .....thank you
These are amazing! I made them for my husband to take to the office and they loved them! I made both chocolate and almond/dipped in chocolate. I just substituted 3/4 tsp almond for the lemon zest (mixed in at the same time as the vanilla) and they came just right!
