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By , from the Culinate Kitchen collection
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Yield 24 cookies


This classic French treat is really more of a cake than a cookie. Yes, you can make like Proust and dip yours in a cup of tea, but they’re equally delicious swished around a coffee or a latte. Or eaten plain, of course.

If you don’t have a madeleine pan, with its distinctive scallop-shaped molds, you can always bake the batter in muffin tins. But the results won’t be as pretty.


cups unbleached all-purpose flour, plus extra for dusting the pans
¾ tsp. baking powder
¼ tsp. salt
¾ cup sugar
3 large eggs, at room temperature
~ Grated zest of 1 large lemon
2 tsp. vanilla extract
sticks unsalted butter, melted and cooled, plus extra for greasing the pans (see Note)


  1. In a small bowl, whisk together the flour, baking powder, and salt. Set it aside.
  2. With an electric mixer or a stand mixer fitted with the whisk attachment, beat together the sugar and eggs until thick and pale yellow, about 5 minutes. Add the lemon zest and vanilla.
  3. Sift the flour mixture over the egg mixture and fold it in, then gently fold in the melted butter.
  4. Cover and chill the batter for at least an hour, preferably three or more; you can also let the batter chill for up to two days.
  5. When ready to bake, preheat the oven to 425 degrees. Grease and flour two madeleine pans. (If you have only one pan, you can simply reuse it once the first batch of madeleines has baked.)
  6. Drop a large spoonful of batter into the middle of each scallop-shaped mold. Bake the madeleines for 9 to 12 minutes, until the edges of the cookies are golden-brown. Use a butter knife to gently slide each cake out of the mold; cool the cookies on a rack.


Variation: For madeleines with a slightly different look and texture — the hump is pointier and the crumb more open — use room-temperature butter instead of melted butter. Whip the softened butter in a small bowl with a fork until light and creamy. Instead of folding the melted butter into the egg-flour mixture, fold a bit of the egg-flour mixture into the softened butter, then scrape the butter mixture into the egg-flour mixture and fold everything together. Let the batter rest (preferably in the fridge) for at least an hour before baking.

This content is from the Culinate Kitchen collection.

There are 5 comments on this item
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0% recommend this recipe
1. by Mari on Jun 9, 2010 at 12:24 PM PDT

J’adore le Madeleine! I like chocolate ones too...

2. by david on Jun 9, 2010 at 5:51 PM PDT

can someone tell me what a stick of butter is (in grams preferably) I am guessing 50g but want to be sure.

3. by James Berry on Jun 9, 2010 at 7:31 PM PDT

@david: a stick of butter is 8 tablespoons, or a half-cup. Butter is about 227 grams to a cup, so a half cup of butter would be 113g.

4. by James Berry on Jun 9, 2010 at 8:35 PM PDT

@david: put another (even simpler) way: butter comes four sticks to a pound, so a stick of butter is a quarter pound, or ... 113 grams.

5. by david on Jun 9, 2010 at 8:35 PM PDT

Thanks so much. A stick and a half being around 150g all makes sense. Thanks James. I will ‘madeleine’ this weekend. cheers

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