Madeleine Cookie Recipe


Whenever I have time, I prepare breakfast in bed for my husband. And since madeleine cookies are his favorite, I prepared the batter the day before and stored it in the refrigerator to surprise him today. It took me less than 15 minutes to bake them the next morning and I was able to serve hot, straight from the oven vanilla-flavored madeleines to Lulu. If you’re planning to serve breakfast, keep these French cookies in mind; they’re absolutely delicious and not that difficult to make. Just read my secret to the characteristic bump for an authentic version of madeleine cookies and these cookies are guaranteed to turn out well.

Vanilla is a great flavoring in general, and I think it adds another dimension to madeleines. I can’t imagine a home baker’s pantry not having a bottle of vanilla extract around the holidays. I used Nielsen Massey vanilla extract in this recipe.

1. Info for Madeleine Cookie Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 40
  • Calories: unavailable

2. Ingredients for Madeleine Cookie Recipe

  • 5 eggs, at room temperature
  • 2 cups + 1 tablespoon all-purpose flour
  • 2 sticks + 5 tablespoons unsalted butter (total 300 grams), + extra for greasing the pan
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 3 tablespoons acacia blossom honey (or any other honey)
  • 1-3/4 teaspoon baking powder
  • 1-½ teaspoons pure vanilla extract

3. Directions:

  1. Preheat the oven to 400°F.
  2. In a mixing bowl, beat the eggs with ½ cup granulated sugar for about 5-6 minutes. You’ll get a pale yellow foam and the texture of the eggs will be thicker. Add vanilla extract.
  3. Cream the butter with the remaining granulated sugar (whisk using a stand mixer to get as much air as possible in the butter). Add honey.
  4. In a bowl, combine the flour, baking powder and salt. Sift all the dry ingredients.
  5. Alternately add the dry ingredients and eggs to the honeyed-butter and blend until well combined. 
  6. Trick to get a characteristic bump: Place about 1-½ to 2 tablespoons of madeleine dough into a madeleine pan (I used an 18-cavity pan). Plastic-wrap the tray and place it in the freezer for about 15 minutes; the fat from the butter may pick up some other food odor from the freezer if you leave it uncovered.
  7. Remove the plastic wrap; bake the madeleines for 5 minutes at 400°F, then lower the temperature to 350°F and bake for another 6-8 minutes.
  8. Let cool for at least 10 minutes.
  9. Serve with coffee.
  10. Bon appétit!

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