Rating: 4.5 stars
311 Ratings
  • 5 star values: 219
  • 4 star values: 61
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 6

Sponge cake cookie--in shell shaped molds.

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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). Butter and flour 12 (3 inch) madeleine molds; set aside.

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  • Melt butter and let cool to room temperature.

  • In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.

  • Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

  • Sift flour into egg mixture 1/3 at a time, gently folding after each addition.

  • Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.

  • Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

  • Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

  • Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Nutrition Facts

109 calories; protein 1.6g; carbohydrates 15.3g; fat 4.7g; cholesterol 41.2mg; sodium 63.3mg. Full Nutrition
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