Madeleines are cute petite French cakes in the shape of a shell, sometimes also called as cookies. This is a classic Madeleine recipe with just a hint of vanilla essence. It needs to be made using a specific type of moulded (i.e. shell mould) baking pan. Very rich in taste and mildly sweet. It is great to serve with evening tea. These buttery French cakes can be made in many different variations.



eggs 2
vanilla extract 3/4 tsp
salt a pinch
white sugar 1/4 cup
all-purpose flour ½ cup
lemon zest 1/2 tsp
butter 1/4 cup
baking powder 1/8 tsp
confectioners’ sugar 1/3 cup for sprinkling on top


Preheat oven to 350 degrees F (190 degrees C). Butter 12 (3 inch) madeleines molds and set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs and sugar at high speed for 8 minutes until mixture is pale and ribbons form in bowl when beaters are lifted.
Sift flour, baking powder and salt.
Add the flour mixture into egg 1/3 at a time, gently folding after each addition.
Add vanilla, lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter.
Cover the batter and chill in the refrigerator for 20-30 mins.
Spoon lil batter into molds remember it will mound slightly above tops.
Bake 5-7 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan and invert onto rack.
Immediately sprinkle warm cookies with confectioners’ sugar.
Madeleines are best eaten the day they’re baked.
Leftover madeleines are wonderful when dunked into coffee or tea.

Note: I am using a mini Madeleine mold pan. If using the regular size Madeleine mould, the baking time should be 12-13 mins.

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