Wow, is it already Friday? This week has flown by!!!
As I promised in my previous post, here is a DELICIOUS recipe for Madeleine Cookies taken from Bon Appetit Magazine (January 2000 issue).
My first experience with Madeleine’s were the ones they sell at Starbuck’s. I fell in love with them, but I always just thought there was some special trick to making these buttery cookies. I don’t know if it was the special pan you must have to make them (which I came to find out you can easily purchase at your local kitchen store for about $15) or the delicate look and delicious taste, but for some reason I always thought these would be complicated cookies.
BUT, they’re NOT…instead they are totally on the opposite end of the complicated spectrum. They are easy! The ingredients are basic: eggs, sugar, vanilla, flour, lemon, salt, and butter. Practically everyone has those items in their cupboard. You don’t have to do anything complicated in the baking process either. The hardest thing is probably melting the butter and waiting for it to cool before mixing it in with the other ingredients. Like I said, not complicated. And, the best part, you ask?? They only take about 10 or so minutes to bake… so you can munch on the sweet goodness as soon as it pops out of the oven.
So, are you ready? Here’s the step by step process of, oh so yummy and delicious, Madeleine cookies..
Like I said, B-A-S-I-C ingredients,… eggs, flour, sugar, butter, vanilla, lemon, salt, and powdered sugar for dusting.
I just realized the eggs and powdered sugar are hiding. WHOOPS! The sugar and flour are resting on the egg carton and the powdered sugar is in the green canister. Whew….almost had a crisis.So, the only complicated parts? You’ll need to melt and slightly cool your butter before mixing the ingredients, you MUST have a madeleine pan, and you’ll need a lemon zester.Lets start with the butter-buttery melting part.
First, cut up and melt 10 tbsp. of unsalted butter.
I threw mine in a pyrex measuring cup,…
melted it in the microwave, and then let it sit while I began to prepare the rest of the ingredients.
While your butter is slightly cooling, pull out your Madeleine pan. This is what it looks like.
And, here’s an artsy picture I liked. You can’t really see the full size of the pan, but I liked this picture. Therefore, I am putting it up!
Butter your pan generously. Bon Appetit also recommended flouring the pan. I did this on the first batch of cookies, but later decided to not add the flour. My madeleine pan was already nonstick, so it was really not that necessary to flour it. Whatever you like, though,…Then, the mixing begins!!
Crack your two eggs into a large bowl…
Then pour in 2/3 cup of sugar.
Blend the eggs and sugar together. Like my new green blender? Can you tell I like the color green? I got it on sale at Williams and Sonoma with some Christmas gift cards. I like gift cards… they are wonderful.
Then comes the lime lemon zest. See the lime lemon zester in my hands? I got it from my husband, last year, in my stocking. If you didn’t get one in your stocking this year, you can buy one of them at Williams and Sonoma if you like,… maybe YOU have some leftover giftcards from Christmas (?) or, you can always get one at Bed, Bath, and Beyond… they do have the 20% coupons there. If you don’t have a coupon, contact me. I hoard them like crazy,… collect them like baseball cards,… and I probably have about 30 of them at home. Call me.
So,… back to the lemon zester. All you do is take the zesting side, push it against the lemon and drag. The zester will produce beautiful curls of lemon skin like this. Pretty!
Zest until you have 1/2 teaspoon of lemon grated peel.
Throw the lemon zest into the egg and sugar mixture, along with 1 tsp. of vanilla extract and a pinch of salt.
Then mix it all together.
Throw a cup of flour into the wet ingredients and mix together.
Make sure to not overmix. It should look something like this.
Remember the butter that is cooling? Now’s the time to add it!!
Smooth, buttery goodness.
After it is mixed, drop about a tablespoon of dough into each indentation.Bake the cookies for 10-17 minutes at 375 degrees (It only took my oven about 10 minutes).
After they come out of the oven, pop them out of the pan with a spatula .
They should look slightly brown around the edges when they are done.
Then take your powdered sugar and lightly dust each cookie.
Aren’t they beautiful?
I think Madeleine’s are such dainty and delicate looking cookies.
***Gourmet Madeleine Cookies (taken from January 2000 Bon Appetit Magazine)
2 large eggs
2/3 cup sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
1 pinch of salt
1 cup all purpose flour
10 tablespoons of melted and slightly cooled butter
powdered sugar for dusting
Preheat oven to 375°F
Generously butter and flour pan for large madeleines (about 3×1 1/4 inches).
- Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
- Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
- Dust cookies with powdered sugar.
Tags: Bed Bath and Beyond, Bon Appetit, Cookies, Gourmet Madeleine, Lemon Zester, Madeleine, Madeleine Cookies, Madeleine Pan, Starbucks, William and Sonoma, Zester
January 26, 2008 at 7:08 am |
Thanks for that link to sign up for the coupons! I didn’t know about that!
You said “lime zester” a couple of times and that confused me.
January 26, 2008 at 6:17 pm |
ooops!
i’m going to fix it right now! 
thanks big sister!
January 29, 2008 at 1:05 am |
Where did you get the madeleine pan? I want one.
January 29, 2008 at 1:09 am |
i got mine at bed, bath, and beyond,…but they’re pretty much at any kitchen store! you can borrow mine too
January 29, 2008 at 7:19 pm |
yay! french cookies, lydia!!
i used to make these at the cafe and people loved them and i let them believe they were complicated to make 
but you’re right, they’re quite simple… and oh so delicious!! i first had them in france and ended up buying pans here because i didn’t know if i’d be able to find them in the states. ok that’s the end of my story… i just got excited though when i saw you posted a madeleine recipe. love you!
February 1, 2008 at 10:16 pm |
Thanks for the recipe! These area Bella’s favorite cookies, but the last recipe I tried (off of foodnetwork’s site) didn’t turn out so hot. I’ll try this next!
December 2, 2008 at 3:38 pm |
I really get confused about the 1/2 tsp of grated lemon zest, because they are somewhat long strips and it’s very hard to determine when you have 1/2 tsp of zest.
December 3, 2008 at 12:44 am |
Hi Beverly- Yes! i know it can be confusing,….but I always see it as, it’s better to have more of the lemon zest than less!! So, zest your lemon til you think it’s about 1/2 tsp. And if your not sure, just add more. The lemony taste is delicious!!!! Hope that helps!
December 20, 2008 at 10:52 pm |
HOW MANY DOES THIS RECIPE MAKE? ? ? ? ? ?
You did not mention how many of the Madeleine cookies this recipe will make, please respond ASAP as I am making them for Christmas gifts for my neighbors.
January 13, 2009 at 3:04 am |
Wow, thx for posting such detailed description. Bookmarked! )
November 4, 2009 at 6:35 pm |
Thanks a lot for this simple recipe , I tried your recipe like 10 times already and I love it , my daughter she is 2,7 years old, she loves it too , thanks a lot , I appreciate it
December 9, 2009 at 4:37 am |
Thanks so much for this recipe! My daughter really seemed to like the Starbucks version but at the steep prices you mentioned, I was looking for a way to do this at home. I used my Kitchenaid mixer, a just purchased pan from Amazon and followed your instructions – they came out great. Recipe made 2 dozen.
December 12, 2009 at 5:55 am |
thanks akilakam! so glad you liked that recipe! i’m going to have to make a batch of those soon…it’s been a while since i’ve made them!
YUM!
December 25, 2009 at 2:47 am |
Happy Holidays Everyone! All the best for the New Year.
April 19, 2010 at 2:56 am |
I made this last night and it was nothing special. But the one I made from Bon Appetite’s Feb 2010 Honey Lavender Mandeleines recipe were SPECTACULAR! However, it was more expensive to make b/c it required almond flour and lavender honey.
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October 31, 2011 at 11:32 pm |
Just made them and they are fantastic!
November 3, 2011 at 8:24 pm |
That’s great, Leslie! Glad you enjoyed them!
November 21, 2011 at 8:51 pm |
so glad you enjoyed them!
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November 20, 2011 at 1:05 pm |
I just mae these cookies and found them to be delightful! Very tender cookie. Not heavy or too sweet! I dont have the madeleine cookie pan so I used a mini cupcake pan and it worked great!
November 21, 2011 at 8:49 pm |
So glad you enjoyed them, Rebecca! A mini cupcake pan is a great idea!!!
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