Classic Madeleine Cookies (2024)

This Classic Madeleine Cookies recipe makes elegant, shell shaped sponge cakes that melt in your mouth. Dip them in chocolate and chopped pistachios for an indulgent finish.

What are Madeleine cookies?

Madeleines are traditional French sponge cakes with a distinctive shell-like shape (that comes from being baked in a special Madeleine Pan). We like to refer to them as "cookies", but really they are mini buttercakes with a hint of lemon zest. These bite-sized treats are great for dunking in tea or coffee. Unlike traditional Chocolate Chip Cookies, French Madeleine Cookies have a cake-like crumb, closer to a light & fluffy cupcake.

HINT: DUNK Madeleines in hot tea or coffee for that truly French feeling. Serve with Irish Coffee for an extra special treat.

Ingredients

• EGGS: large or extra large eggs
• SUGAR: granulated sugar
• VANILLA EXTRACT: we like pure vanilla extract
• HONEY: local honey is our favorite
• LEMON ZEST: zest the lemons right before you are ready to use
• SALT: sea salt or kosher salt (a pinch)
• ALL-PURPOSE FLOUR: good quality AP flour
• BAKING POWDER: helps the signature Madeleine "bump" to form
• MILK: whole milk, 2% milk, or nut milk
• UNSALTED BUTTER: melted butter (cooled to room temperature)
• PISTACHIOS: (OPTIONAL) we like to add crumbled pistachios for texture & crunch
• DARK CHOCOLATE (OPTIONAL): melted dark chocolate bar (60% - 70% cacao) for dipping

*see recipe card for quantities.

• MADELEINE PAN
• PASTRY BRUSH

How to make Madeleines

1. Preheat oven: Preheat oven to 375°.
2. Beat the eggs and sugar: beat eggs and sugar in a large bowl. Beat in vanilla, honey, lemon zest and salt.
3. Add flour: add flour and baking powder, alternating with milk, and beat until blended.
4. Add melted butter: Gradually add cooled melted butter to the flower mixture in a steady stream, beating until just blended.
5. (OPTIONAL) Dix in pistachios: Add ¼ cup chopped pistachios to mix and stir in.
6. Spoon batter into pan: spoon approximately 1 T batter into each cookie indentation of Madeleine pan (filling almost to top).
7. Bake: bake until puffed and brown (about 5 to 7 minutes).
8. Cool: Allow to cool for at least 5 minutes in pan, then flip onto cooling rack for an additional 15 minutes.
9. (OPTIONAL) Melt chocolate: melt chocolate bars in double boiler (or in glass bowl over boiling water in a sauce pan).
10. (OPTIONAL) Dip in Chcolate: Dip Madeleines in melted chocolate, then dip in remaining chopped pistachios.
11. Set: Set finished madeleines on cooling rack for chocolate to harden (about 20 min).

Top tip

BRUSH THE PAN WITH BUTTER: we use a non-stick Madeleine pan, but even the best can use a brush of butter before pouring the batter in. Using a pastry brush, brush the pan with melted butter to ensure that the edges are slightly crispy.

Variations

• Classic French Madeleines: skip steps 5, 9, and 10 (omitting the pistachios and chocolate). This is a classic Madeleine cookie.
• Sugar Dusting: a light dusting of powdered sugar on a classic Madeleine is a traditional finish you see in French Patisseries.

Storage

STORE Madeleines in an airtight container for no more than three days. After that, they loose their crisp edges. We do not recommend freezing the batter (or the finished cookies) as some of the signature flavor and texture will be lost.

FAQ

More cookie recipes to try

• Chocolate Chip Shortbread Cookies
• Mama's Cinnamon Rugelach
• Teekuchen Cut-Out Cookies
• Caramel Chocolate Crinkle Cookies
• Mom's Vienna Tarts

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