Madeleine Cookies
Delicate, buttery, and beautifully shell-shaped, Madeleine cookies are a French pastry classic. With their crisp edges and soft, airy centers, these small sponge cakes melt in your mouth and pair perfectly with tea or coffee. Whether you stick with the traditional lemon zest flavor or experiment with chocolate, matcha, or even savory variations, these Madeleines are a timeless treat that’s surprisingly simple to make.
Equipment
- Madeleine Pan – Essential for creating the signature shell shape.
- Whisk or Electric Mixer – Helps incorporate air into the batter for a light texture.
- Mixing Bowls – For combining wet and dry ingredients.
- Pastry Brush – Useful for greasing the pan with melted butter.
- Sifter or Fine Mesh Strainer – Ensures lump-free dry ingredients for a smooth batter.
- Measuring Cups and Spoons – Ensures accurate ingredient measurements.
- Rubber Spatula – Helps gently fold the ingredients without deflating the batter.
- Plastic Wrap or Lid – To cover and chill the batter before baking.
- Oven – Preheated to 375°F (190°C) for optimal baking.
- Cooling Rack – Prevents the Madeleines from becoming soggy.
Ingredients
- For the Batter:
- ½ cup 113g unsalted butter, melted
- 2 large eggs at room temperature
- ½ cup 100g granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional but traditional
- ¾ cup 95g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Pan:
- 1 tablespoon melted butter for greasing the mold
- Optional Garnish:
- Powdered sugar for dusting
Instructions
- Prepare the Batter:
- In a mixing bowl, whisk the eggs and sugar together until pale and frothy (about 3–5 minutes). This helps create the classic light and fluffy texture.
- Add Flavoring:
- Stir in the vanilla extract and lemon zest (if using).
- Sift Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gently fold the dry ingredients into the egg mixture, being careful not to overmix.
- Incorporate Butter:
- Slowly pour in the melted butter while stirring until fully blended.
- Chill the Batter:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This step is crucial for creating the signature "hump" on Madeleines.
- Preheat the Oven:
- Set to 375°F (190°C). Grease the Madeleine pan with melted butter.
- Fill the Molds:
- Spoon or pipe batter into each shell cavity, filling about ¾ full.
- Bake:
- Place the pan in the oven and bake for 10–12 minutes until golden brown and puffed.
- Cool and Serve:
- Let the Madeleines rest in the pan for 5 minutes before transferring them to a cooling rack. Dust with powdered sugar if desired.
Notes
Chilling the batter is key to getting the classic hump in the center. Don’t overmix the batter, as this can deflate the air and result in dense Madeleines.
For chocolate Madeleines, replace ¼ cup of flour with cocoa powder and add ½ teaspoon of espresso powder.
For matcha Madeleines, replace 1 tablespoon of flour with matcha powder and add ½ teaspoon of almond extract. Store in an airtight container for up to 2 days or freeze for up to 2 months.