Prep 15 mins
Cook 25 mins
Delicious and soft French cookies. The recipe is from Bon Appetit Magazine (January 2000). "This cookie launched a thousand memories — and a literary masterpiece — for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann’s Way." Uses a special madeleine pan (a metal mold with scallop-shaped indentations, sold at cookware stores).
- 2 large eggs
- 2⁄3 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon grated lemon peel
- 1 pinch salt
- 1 cup all-purpose flour
- 10 tablespoons unsalted butter, melted, cooled slightly
- powdered sugar
- Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
- Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
- Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
- Dust cookies with powdered sugar.
Great Recipe! I find that 13 minutes in the oven is definitely the sweet spot! Cookies taste great!! I also added a bit of lemon juice when adding the lemon zest.
THANK YOU so much for sharing this recipe! I've searched and searched for the perfect Madeleine recipe and it ends here! Crispy on the outside and sponge like cake in the middle. Perfectly delicious! Not only that, they are very easy to make. From prep to bake, it took less than 20 minutes! The best part is, most of us already have all the ingredients on hand. Definitely a keeper!
super soft, delicious and easy! i love that it is made up of such basic ingredients that i didn't have to make a trip to the store to make these. the lemon zest is the secret...don't leave it out!