French Madeleine Cookies
A classic French madeleine recipe. This is the sweet vanilla sponge cookie that you deserve to dip into your cup of tea. Plus: learn how to get that classic madeleine hump.
Servings: 18 or so standard madeleines
Calories: 116kcal
Ingredients
- 3 large eggs, room temperature
- 2/3 cup sugar
- 1/8 teaspoon kosher salt (I use Diamond Crystal)
- Zest of one lemon, optional
- 1 teaspoon pure vanilla extract, or 1/2 teaspoon vanilla bean paste
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- Powdered sugar to garnish, optional
Instructions
- Grease well and dust with flour your madeleine pans or molds. Chill in the freezer or refrigerator until ready to use.PRO TIP: The cold molds will help form the classic madeleine humps thanks to a well-developed oven spring.
- Beat the eggs, sugar, salt, lemon zest (if using), and vanilla in the bowl of an electric mixer fitted with the paddle attachment on medium-high until light and somewhat thickened. PRO TIP: Need to bring your eggs to room temperature in a hurry? Place them in a bowl of very warm water for about 10 minutes.
- Sift in the flour and baking powder, and use a spatula to stir in the flour mixture by hand or with the mixer on low, until mostly mixed in. Add the melted butter in several additions, adding the next addition when the previous butter is incorporated. Stir just until fully mixed. Cover and chill for 2 hours, or overnight.
- Preheat the oven to 425°F. If desired, stick a half-sheet pan in the oven to preheat. (You will place the madeleine mold on it to help the madeleine hump form.)
- Spoon the very chilled batter into each of the madeleine mold shells about 3/4 full. TIP: Do not fill the cookie batter to the rim, or they will overflow.
- Place the filled madeleine molds in the oven (on top of the sheet pan, if using) and bake for 9 to 11 minutes, until they turn a light golden brown, especially at the rims.
- Cool in the shells for a few minutes, then turn them out onto a cooling rack.
- Dust with powdered sugar and serve slightly warm.
Notes
Madeleine cookies are best the day you bake them: the sooner out of the oven, the better.
Freeze leftover madeleines in an airtight container, and let them come to room temperature as desired.
Nutrition
Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 85mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 196IU | Calcium: 17mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
