Madeleines Cookies Recipe
The madeleine cookies, which are both elegant and simple to prepare, are a type of classic French baking. They require a special pan—similar to a muffin tin, but with shallower cups—that gives them their distinctive shell-like shape.
Though they’re often associated with tea time, madeleines are a lovely addition to any dessert course and a far-from-filling way to end an evening meal. My recipe makes 24 cookies, enough for 2 or 3 tastings, depending on how often you find yourself slathering lemon curd or hazelnut praline paste on a cookie and calling it breakfast.
They keep well for at least a week. Vanilla and almond extracts give these madeleines their quintessential flavor and fragrance.
While we’re at it, let me also insist that you use a whole lemon. I always think of zesting a lemon as akin to a facial; it brings out the lemon’s best features.
An unzested lemon has a very nice character, but a zested lemon has more dimension and depth. To the batter, which is based on a ritual mix of the four “floury” ingredients (all-purpose flour, baking powder, baking soda, and salt), I add a hefty dollop of a lemon-flavored craziness and some very melted, unsalted butter.
You could use salted butter, I suppose, to go for a more “cookie with a twist” vibe, but that’s totally unnecessary and likely to flummox your mind.
Ingredients
Provide structure and leavening; rich in protein.
Eggs.
Sugar, in granulated form, contributes sweetening power; it is absolutely necessary for achieving caramelization.
Extract of Vanilla: Intensifies tastes with a time-honored vanilla scent.
Extract of almond: Provides a depth reminiscent of nuts; heightens sugary flavors.
Forms the base; contributes carbohydrates: All-Purpose Flour.
Powdered Baking: Assists in the increase; produces lightness and airiness.
Butter (unsalted): Contributes richness and moisture.
Lemon Zest: Provides a citrusy brightness (optional).
Ingredient Quantities
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- Zest of 1 lemon (optional)
- Powdered sugar for dusting
Instructions
1. Set your oven to 375°F (190°C) and coat a madeleine mold with butter, followed by a light dusting of flour, to make sure the little cakes release easily when done.
2. In a big mixing bowl, with an electric mixer set to high, beat the eggs and granulated sugar together until the mixture thickens and pales, about 3 to 5 minutes.
3. Incorporate the vanilla extract and almond extract until they are thoroughly combined.
4. In a different basin, combine the flour, baking powder, and salt. Whisk these ingredients together until they are thoroughly blended.
5. Carefully mix the dry components with the wet egg mixture, being sure not to deflate the resulting batter.
6. Incorporate the melted and cooled butter into the batter, adding it in a gentle folding manner until just incorporated. If you are using lemon zest (or any other zest), fold it into the batter now.
7. The bowl should be covered with plastic wrap, and the batter should be refrigerated for a minimum of 30 minutes to 1 hour. Doing this will enable the batter to firm up.
8. Spoon the chilled batter into the prepared madeleine mold, filling each cavity about three-quarters full.
9. Place in the preheated oven. Time: 10-12 minutes. Don’t open the oven door during cooking. Cooking helps the baking soda do its thing and makes the cookies rise and spread. You want to have oven door opening to be a very rare occasion, so go ahead and close it.
10. Take the madeleines from the oven and allow them to cool for a few minutes in the mold. Then, turn them out onto a wire rack to finish cooling. If you want to serve them with a bit of flair, dust the madeleines with powdered sugar before presenting them to your guests.
Equipment Needed
1. Oven
2. Madeleine mold
3. Pastry brush (for buttering the mold)
4. Measuring cups and spoons
5. Large mixing bowl
6. Electric mixer
7. Small mixing bowl
8. Whisk
9. Spatula
10. Plastic wrap
11. Spoon (or piping bag, optional)
12. Wire rack
FAQ
- Q: Can I make Madeleine cookies without the almond extract?Q: Can I leave out the almond extract?
A: Yes, it can be omitted. It will slightly alter the flavor, but the cookies will still be delicious!
- Q: How long should the batter rest before baking?It is recommended that the batter be chilled for at least 1 hour before baking to help the cookies achieve their characteristic hump.
- Q: Can I use salted butter instead of unsalted butter?You can use salted butter in the recipe, but you may want to reduce or omit the added salt.
- Q: How should I store the Madeleines once baked?A: Keep them in an airtight container at room temperature for no longer than 3 days, or freeze them for long-term storage.
- Q: What is the best way to melt the butter?Melt the butter in a microwave or on a stove, using low power, until just melted. Then allow the butter to cool before adding it to the batter.
- Q: Can I add other flavorings or zest?Q: Of course, you can experiment with orange zest or other extracts, such as lemon or even lavender, for different flavors.
Substitutions and Variations
Use 1/2 cup of applesauce for a vegan alternative to 2 large eggs.
2/3 cup granulated sugar: for a different flavor, use 2/3 cup coconut sugar as a substitute.
1 teaspoon vanilla extract: substitute with 1 teaspoon maple syrup for a subtle variation.
1/2 teaspoon almond extract: substitute with 1/2 teaspoon hazelnut extract for a deliciously nutty flavor.
1/2 cup unsalted butter, melted and cooled: substitute with 1/2 cup coconut oil for a dairy-free version.