These French madeleine cookies are some of the cutest cookies to bring to a party or to make for your family at home. While there is some technique involved while making these cookies, and a special pan involved, this classy cookie just requires basic ingredients that are staples in any pantry.
This recipe details the precision that you will need to produce the airy cakey texture that is so memorable about the madeleine.
Buying a scalloped madeleine baking sheet is not entirely necessary, as you can make the batter and scoop it onto a regular baking sheet like regular cookies, but the shape is incredibly distinct to madeleines, so I think it’s worth it to invest in a $20 madeleine tray.
Making the Madeleine Cookie Batter
Making the batter for madeleines can be a bit tricky since it needs to be done in a couple of different steps.
- Beat the eggs and sugar together until the mixture is pale yellow and forms ribbons.
- Add in lemon zest and vanilla extract and beat together gently.
- Mix in other dry ingredients (baking powder, salt and flour) and beat until combined.
- Take your melted butter and fold it into the batter. It will look smooth, shiny and thick after this step.
Once your batter is created, put it in the fridge and preheat your oven to 350 degrees F. You can also brush your molds with an additional 2 tablespoons of butter. Nonstick spray will work just fine as well but butter will crisp up the edges of your cookie much more nicely.
Preparing your Pan for the Madeleine Cookies
When making these French madeleine cookies, you will want to put some kind of agent on the pan to prevent sticking. Even on nonstick pans, you will still want to use *something* to prevent the cookies from sticking. While nonstick spray will work for this recipe, and it’s fine to use if you’re in a rush, I recommend brushing your pan with butter instead. Using butter will crisp the edges of the cookie and give it a buttery crust. This is an effect that you just won’t be able to get with a nonstick spray.
How much batter per cookie? This is a common question that I get about making madeleines. Usually, one heaping tablespoon should be enough. Just use a regular tablespoon, take a spoonful of it from your batter and plop it into your mold.
You know when your cookies are finished baking when they are golden brown on the tops and have a small rise, or “belly” in the center.
After cooling, you can pop the cookies out and finish them with powdered sugar. They go great with coffee or afternoon tea. French madeleine cookies are best eaten fresh out of the oven but will keep for up to one week in an airtight container.