How much batter do I use per cookie?

1 heaping spoonful (approximately 1 Tbsp) will do. Fill each indentation almost to the top.

What is the "bump" or belly that forms when Madeleines bake?

The "bump" is a sign that things are going great! Madeleine batter has a lot of air in it. When the batter is baked, steam escapes to form the signature bump.

Can I bake Madeleine cookies in another kind of pan?

You can bake them in mini muffin pans, but the signature shape and crispy edges will be lost.

Why are my Madeleine cookies not rising properly?

Madeleine cookies may not rise properly if the batter is overmixed or if the baking powder is old. Ensure that your baking powder is fresh and that you fold the ingredients gently to maintain the batter's airiness.

Can Madeleine cookies be made in advance?

Yes, Madeleine cookies can be made in advance. They are best enjoyed fresh but can be stored in an airtight container for up to a few days. You can also freeze them and reheat briefly before serving.

What is the origin of Madeleine cookies?

Madeleine cookies originated in the Lorraine region of France. They are named after a pastry chef named Madeleine Paulmier, who is believed to have first made them for King Louis XV.

Classic Madeleine Cookies

Ingredients

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2 eggs
1/2 cup sugar
1 tsp vanilla
4 tsp honey
1 tsp lemon zest
pinch of salt
1 cup all-purpose flour
1 tsp baking powder
4 Tbsp milk
3/4 cup pistachios, finely chopped
4 Tbsp unsalted butter, melted
2 3.5 oz bars dark chocolate

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Instructions

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

Notes

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.

Author: Superman Cooks
Prep Time: 20 mins
Cook Time: 7 mins
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 2 cookies
Calories: 245
Sugar: 16 g
Sodium: 195 mg
Fat: 13.5 g
Carbohydrates: 27.5 g
Protein: 4.5 g
Cholesterol: 39 mg