Recipe by Jenn Hall
"The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butter, melted and cooled
This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to use shortening (like crisco) to grease the pan and then dust well with flour. Make sure your eggs are room temperature when you start and not right out of the fridge our they will grow and froth up too much. Other hints... oh i tapped the pan on the counter instead of using a knife to loosten and they just fell right out. Good luck!
Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so bad but the madeleines were very airy, impossible to get them out the pan. We had to eat them out of the pan, spooning out anything we could get. It tasted ok, that wasn't the problem....just the fact that it was impossible to get them out and not at all the texture of what madeleines should be.
Maybe it is just impossible to make them using pastry flour so if you are someone like me who only use pastry flour (whole grain soft wheat flour, high in fiber), do not try this recipe. Pastry flour always worked for my cakes and muffins, even cookies but I guess not for madeleine. Stick to all purpose flour and as everyone else recommends make sure you really butter and flour the pan. I thought I had done a pretty good job but apparently not!
These are sooo good! I'm not a huge fan of lemon, so the second time I made these I reduced the zest by half and added a couple extra drops of vanilla. My only tip would be for really pretty madeleines make sure you wash and re-grease & flour your pan for the second batch if you have only a 12 madeleine pan.
I made them plain, sifted some confectioners sugar over some, and dipped the tips of others in a homemade maple frosting. YUM!
PERFECT! I can't stop eating them. They are soooo good. Just be sure to grease and flour your pan generously. I used shortening to grease as recommended by another reviewer. Also, this recipe requires at least 10 minutes of mixing with the electric mixer but they are worth the effort. Thanks for a great recipe!
Great recipe-I replaced the lemon flavoring with 1 tsp.orange liqueur & everyone loved it.
This recipe was easy to follow but I am not sure that this is how Madeleine's cookies are suppose to taste. They came out very light and airy while Madeleine's are suppose to be dense and buttery. Will not make again.
I can't believe how easy this recipe was; the cookies turned out great!
The medeleines turned out to be perfect! The outside is crisp and the inside is soft and buttery. The only problem I encountered was when I was trying to pop them out of the pans, so butter and flour the pan generously!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 77
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These traditional airy cookie-cakes are light and lovely.
Watch how to make a perfectly round, crisp macaroon in this video.
Discover the techniques for making beautiful meringues.