Madeleine Cookies
These soft, buttery madeleine cookies are a French classic with a delicate sponge texture and a hint of lemon zest. Perfect for tea time or gifting, they’re easy to make and utterly irresistible.
Ingredients
- 2 large eggs room temperature
- ½ cup 100g granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¾ cup 95g all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- ½ cup 115g unsalted butter (melted and slightly cooled)
Optional:
- Powdered sugar
- Melted chocolate
- Almond or orange extract
Instructions
Prepare the pan:
- Grease a madeleine pan with softened butter and lightly dust with flour. Tap out the excess and set aside.
Whisk eggs and sugar:
- In a mixing bowl, whisk the eggs and granulated sugar until pale, thick, and slightly frothy.
Add flavorings:
- Stir in the vanilla extract and lemon zest until well combined.
Combine dry ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
Incorporate dry into wet:
- Gently fold the dry ingredients into the egg mixture until just combined.
Add butter:
- Slowly add the melted butter, folding gently until the batter is smooth and glossy.
Chill the batter:
- Cover the bowl and refrigerate for at least 1 hour (or up to overnight).
Preheat oven:
- Preheat to 375°F (190°C). Spoon chilled batter into the prepared molds, filling each about ¾ full.
Bake:
- Bake for 9–11 minutes, or until the edges are golden and the centers spring back when lightly touched.
Cool and serve:
- Let cookies cool in the pan for 2 minutes, then gently transfer to a wire rack. Dust with powdered sugar or dip in melted chocolate if desired.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Cholesterol | 35 mg |
| Sodium | 40 mg |
| Carbohydrates | 12 g |
| Sugar | 7 g |
| Protein | 2 g |
| Fiber | 0.3 g |
Note: Nutrition values are approximate and may vary based on specific ingredients used.