In 13 years DH and I will go on sabbatical. We will visit France for 6 months and I’ll enroll in cooking school. One of the first and most simple thing you learn is how to make a perfect Madeleine Cookie Recipe. Recognizing this I have begun preparing for my future culinary undertaking.
Madeleine’s are one of my most favorite cookies. I’ve been known to throw them down by the dozen. I have no guilt admitting that. They are delectable.
What is a Madeleine, you ask?
It is a cookie made from a simple blend of sugar, butter, eggs, flour and a touch of lemon. The best ones have a golden, crusty exterior and light, spongy interior. The recipe I’m about to share will give you this. So the next time you see me at Costco or Starbucks don’t be surprised if I have two dozen in my basket.
If you would like to create and taste your very own C’est Magnifique Madeleine’s, please gather your ingredients and follow along. They are surprisingly easy.
First off you will need some fancy cookie molds.
You can find your very own at Sur La Table or Williams Sonoma stores.
Coat them in butter or use a cooking Spray. I choose Baking Pam; grease + flour.
Take 2/3 cup of sugar and two room temperature eggs.
And whip them together until light and fluffy.
Add 1 tsp good quality Vanilla.
Then zest your lemon using a zester.
This tool can also be found at Williams Sonoma or Sur La Table stores.
Be sure to grate only the top layer. The white layer, right under the colorful exterior, is bitter. Try to avoid it.
Now you have a naked lemon and plenty of zest. Add this to your bowl.
Along with a pinch of salt.
And blend it all together well.
Now the dry ingredients. Add 1 cup of flour and 1/2 tsp baking soda.
Mix until just combined like above. Over mixing will lead to tough cookies – trust me.
Melt your butter and let it cool before the next step. Gradually add the cooled melted butter in steady stream, beating just until blended
Be sure to scrape down your sides, not over mix and your batter will begin to look like this.
The trick to uniform sized cookies is to use a scooper. This one is just over a tablespoon in size.
Before baking for 15 minutes
These cookies DO respond to different oven temperatures. This means keep your eyes on them. If your oven runs hot, they will be finished in no time. If your oven runs cold, they will need additional baking time.
They should come out looking like this.
My happy moment is to enjoy them over a hot cup of coffee and dream of Paris.
- 2 large eggs
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- Pinch of salt
- 1 cup all purpose flour
- ½ tsp bakig soda
- 10 tablespoons (1¼ sticks) unsalted butter, melted, cooled slightly
- Preheat oven to 350°F. Generously butter and flour pan for large Madeleine’s (about 3 x 1¼ inches). Using electric mixer, beat eggs and ⅔ cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour and Baking Soda; 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 15 minutes. Cool 5 minutes. Gently remove from pan.
- Makes about 20