French Butter Cakes (Madeleines)

French Butter Cakes (Madeleines)

137

"Sponge cake cookie--in shell shaped molds."

Ingredients

servings 109 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
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Reviews

137
  1. 170 Ratings

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Easy and precise. For those who have similar questions like me. You need a madeleines pan. I got mine at Bed bath and beyond. I used muffins pan earlier and it was a disaster. If you wonder wh...

These were superb, and I have to disagree with the reviewer who said a good Madeleine should be dense and buttery (like the ones from Starbucks). Have you ever had a REAL French Madeleine? They'...

I am a real beginner, but I had no trouble with this recipe at all. The hard part, actually, was selecting a madeleine pan - there were many different ones to choose from at the cooking supply s...

These are the best madeleines I have ever made. This was the pastry that Marcel Proust enjoyed for inspiration - and it seems to have worked for him! The only problem with the recipe is that it ...

Perfect recipe!! Whole family loved these delicate cookies. I bought my pan a year ago and finally made madeleines. Like other reviewer said, no need to by expensive non stick pan, grease an...

I used part cake flour (about one third of the total) owing to a Cook's Illustrated recipe and I added 1/4tsp orange flower water. They were heavenly. And they looked so perfect that they could...

THESE WERE GREAT! I made them for my social studies class and they loved them. I did the chocolate version. They are delicious, light, fluffy, and perfect in general. MMMMM.

This recipe is horrible! Does not taste like Madeleines at all. Madeleines are not supposed to be light and airy. They should be dense and butter-y, like Starbucks!

I love these. I have made them many times, and they always turn out perfectly.