What are madeleine cookies?

Madeleine cookies are small, shell-shaped sponge cakes with a light, airy texture, typically associated with French baking.

Do you need a special pan for madeleine cookies?

Yes, madeleines are traditionally baked in a special pan with shell-shaped molds, which give them their signature shape and texture.

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 difference between madeleines and regular cookies?

Madeleines are more like miniature cakes, characterized by their buttery, sponge-like texture, unlike traditional crispy or chewy cookies.

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 you make madeleine cookies without a madeleine pan?

Yes, it's possible to bake them in a muffin pan or other molds, but the texture and appearance will differ from traditional madeleines.

Why do madeleine cookies have a hump?

The signature hump on the back of a madeleine is caused by the batter resting before baking and the high oven temperature, which helps the cookies rise quickly. The "bump" is a sign that things are going great!

Classic Madeleine Cookies

Name: Madeleine Cookies recipe
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: French
Ingredients: 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

Ingredients

Scale

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