French Madeleines
Yield: 12 cookies
  • 2 eggs room temperature
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup white sugar
  • ¼ cup all-purpose flour
  • ¼ cup cake flour
  • 1 tablespoon lemon zest
  • ¼ cup butter
  • powdered sugar for sprinkling
  1. Preheat oven to 375 degrees F. Lightly grease 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla and salt at high speed until light.
  4. With the machine running, gradually add sugar; and continue beating at high speed until mixture is thick, creamy, pale and ribbons when beaters are lifted, for about 5 to 10 minutes.
  5. Sift in flours and gently fold into batter.
  6. Add lemon zest and melted butter. Quickly but gently fold into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 12 to 14 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with powdered sugar.
Recipe by The Baker Chick at