French Madeleines

I published this recipe last year but thought it needed to come back again to be used for the holidays.  These really are awsome. These are little cakes that are eaten like a cookie.

It makes 20-24 cookies and you will need:

  • 2 eggs
  • 1/4 cup unsalted butter
  • 1 tbsp. grated lemon, lime or orange rind (fresh)
  • 3/4 tsp. pure almond flavouring
  • 1/2  cup flour
  • 1/3 cup sugar
  • pinch of salt
  • icing sugar

A Madeleine pan is a must and is available through cooking or specialty stores.

Preheat oven to 375 degrees. Butter and flour the pan(s) making sure to get into the crevices or it won’t release when baked.

In a  bowl, beat eggs,  almond flavouring and salt at high speed until light. Continue beating and add the sugar and whip until thick, pale and will form ribbons when beaters are lifted (about 6-9 minutes)

Sift the flour into the egg mixture, dividing into thirds, GENTLY folding after each addition. Add the lemon zest and pour the melted but cooled butter around the edge of the bowl and quickly and gently fold the butter in.

Spoon the batter into the pans Madeleine Pan.   Bake for about 14-17  minutes until golden brown. Loosen with a knife and invert on a rack to cool. Sprinkle with sifted icing sugar or dip one end into melted chocolate. Enjoy!

The French really knew what they were doing when they made this one.

Everyone will love these and you will make them often.

SCI/Scandicrafts, Inc. 15.5x9-in. Nonstick Madeleine Pan


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