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The perfect Madeleine Cookie Recipe Information

Madeleine Cookie Recipe

Madeleine MarcosMadeleine Marcos
This Madeleine recipe makes light, buttery French sponge cakes. The batter is chilled before baking to create the classic "hump." They are best served fresh with powdered sugar, and the recipe includes options for gluten-free and flavor variations.These delightful cookies are perfect with a cup of tea or coffee and are versatile enough to serve as a snack, dessert, or even a gift for loved ones.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert, Snack
Cuisine French
Servings 12 cookies
Calories 90 kcal

Equipment

  • Madeleine pan or a small muffin tin if not available
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric hand mixer optional
  • Sifter
  • Cooling rack
  • Pastry brush for greasing the pan

Ingredients
  

  • 1/2 cup (60g) all-purpose flour
  • 1/4 tbsp baking powder
  • Pinch of salt
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs room temperature
  • 1/2 tbsp vanilla extract
  • 1/4 cup (57g) unsalted butter melted and cooled
  • 1 tbsp honey or lemon zest optional, for flavor enhancement
  • Powdered sugar for dusting, optional

Instructions
 

  • Preheat the oven:
    Preheat your oven to 375°F (190°C). Grease the madeleine pan with butter using a pastry brush, ensuring all the grooves are well-coated. Lightly dust with flour and tap off the excess.
    Grease the madeleine pan with butter using a pastry brush, ensuring all the grooves are well-coated
  • Mix dry ingredients:
    In a small bowl, sift together the flour, baking powder, and a pinch of salt. Set aside.
    In a small bowl, sift together the flour, baking powder, and a pinch of salt. Set aside.
  • Whisk the eggs and sugar:
    In a larger bowl, whisk the eggs and granulated sugar together using an electric hand mixer or whisk until light, frothy, and pale yellow, about 5 minutes.
  • Add vanilla and optional flavorings:
    Stir in the vanilla extract and, if using, honey or lemon zest for a boost of flavor.
    Adding vanilla extract and optional flavorings
  • Fold in the dry ingredients:
    Gently fold the sifted flour mixture into the egg-sugar mixture, ensuring not to deflate the batter.
    Gently fold the sifted flour mixture into the egg-sugar mixture, ensuring not to deflate the batter.
  • Incorporate melted butter:
    Slowly fold in the cooled melted butter until fully combined, being careful not to overmix.
    Slowly fold in the cooled melted butter until fully combined, being careful not to overmix.
  • Chill the batter:
    Cover the bowl and refrigerate for 20–30 minutes to allow the batter to firm up slightly. This step helps achieve the madeleine’s characteristic “hump.”
    Cover the bowl and refrigerate for 20–30 minutes to allow the batter to firm up slightly. This step helps achieve the madeleine’s characteristic “hump.”
  • Fill the molds:
    Using a spoon, fill each cavity of the madeleine pan about 3/4 full, spreading the batter evenly.
    Using a spoon, fill each cavity of the madeleine pan about 3-4 full, spreading the batter evenly.
  • Bake:
    Bake the madeleines for 8–10 minutes, or until the edges are golden and the tops spring back when lightly touched.
  • Cool:
    Remove the pan from the oven and let the cookies cool in the pan for a few minutes before transferring them to a cooling rack.
  • Dust and serve:
    Once cooled, dust the madeleines with powdered sugar, if desired, and serve fresh with tea or coffee.
    Once cooled, dust the madeleines with powdered sugar, if desired, and serve fresh with tea or coffee.

Video

Notes

  • Chilling the batter helps create the signature hump on the madeleine, so don’t skip this step.
  • For extra flavor, experiment with adding citrus zest, almond extract, or a drizzle of chocolate after baking.
  • Madeleines are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.
  • Use a light touch when folding the ingredients to keep the batter airy and fluffy.
 
  • Carbohydrates: 9g
  • Protein: 2g
  • Fat: 5g
  • Saturated Fat: 3g
  • Sugar: 6g
Keyword Beginner, Cookie, Madeleine, Recipe