Thursday, March 28, 2013


Madeleines are small cookies/cakes baked in a shape of a shell and originates from France. I've not been to France but have tasted Madeleines from various stores in the US. They are lovely cakes and goes well with tea or coffee. Not overly sweet, petite enough for me to indulge and not feel guilty.

I've been wanting to try my hands to bake Madeleines and finally got a chance when I bought a Madeleine cookie pan from TJ Maxx. After googling for a recipe, I went with the one I found on I didn't make any changes to the recipe and loved the result. I brought them to some very well traveled friends, and they commented that while the ones I made were very good and that they liked the texture, the ones in France are slightly fluffier than mine. Good to know, I will try to lighten it up the next time and see how they turn out. Till then, here's the Madeleine recipe:

*Makes 18-20 Madeleines


  • 2 Large Eggs
  • 2/3 Cup Sugar
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Grated Lemon Peel
  • 1 Pinch Salt
  • 1 Cup All-Purpose Flour
  • 10 Tbsp Unsalted Butter, Melted and Slightly Cooled
  • Powdered Sugar (Optional)
  • Extra Butter and Flour for greasing pan
Preheat oven to 375F. Generously butter and flour pan for large madeleines (about 3 x 1-1/4 Inches). 

Using an electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour, beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended.

Spoon a little over 1 tbsp of batter into each indentation in pan (do not smoothen the batter). Bake until puffed and brown, about 12-15 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. 

Dust cooled cookies with optional powdered sugar.

Enjoy with a cuppa tea or coffee! 

June's Notes: Depending on your oven and the kind of pan you use, the bake time will slightly differ. I needed to place my non-stick madeleine pan (darker pan) on the highest level in my electric oven, so that the madeleines do not burn. For the first batch, it took me about 14-15 minutes. Baking the second batch, with the leftover batter (did not fill all the cavity with batter) and reusing the pan, 12-13 minutes bake time were sufficient. Anything more, you'll get burnt cookies!

Simply June 

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