Gourmet Madeleine Cookies

"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)."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by steve02a photo by steve02a
photo by SLCWoods photo by SLCWoods
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
20 cookies




  • 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.

Questions & Replies

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  1. Crystal M.
    Do these have to be made same day? I would like to make a day or two ahead as I don’t have time to bake the days of upcoming parties.
  2. steve02a
    And I dipped them in chocolate and let them sit in the fridge for 10 minutes to harden up. Looks like I'll need 3 dozen more for Xmas day now!
    • Review photo by steve02a
  3. steve02a
    Made a small batch today (cut the recipe in half). I was experimenting with using cake flour instead of all purpose flour. They seemed to be a little more moist inside and rose a little bit more. I'm quite pleased using cake flour. I baked these at 350 deg for 11 minutes too.
    • Review photo by steve02a


  1. chefdr.pepper
    Ok here you go, after 3 tries, my wife and I came up with these small changes that make a huge difference in the Madeleines... first of all you should cream the egg and sugar together until pale ribons form, then finish the recipe as stated except add 1 tbl butter and raise the temp of your oven to 400 degrees reduce the cooking time to 9 minutes and turn your product around after 5 minutes. now they are straight from Antibes, France... ENJOY!!!
  2. ilentini
    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.
  3. PooleFamily
    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!
  4. vlj06
    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!
  5. stroester35
    Thank you for this recipe! I made madeleines for the first time yesterday and they turned out wonderful. The recipe was enough for 24 cookies. I can't believe how easy these are to make; might be the easiest recipe I've tried yet!


  1. Chantal-Lise M.
    I added 1/2 tsp Lemon Zest and a 1/2 tsp Ginger. I didn’t add Salt, but I used Salted Butter, and I didn’t bother to flour the Madeleine Molds - the cookies came out fine! They were delicious! Easy to make, and as good as I remember my Mom making them!!!
  2. Rachel K.
    Added 8 tablespoon of butter Added lots of lemon juice
  3. Christine P.
    Added chocolate chips to it. I used orange rind and juice.


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