Food and drink, Recipes 11 comments

A {modified} Madeleines Recipe


Like many of us, I’m much more of an “eater” than a baker, but there’s one cookie worth baking: the Madeleine.

The only problem is that I have no idea where I put the recipe my teacher’s wife gave me, but I kind of still have the gist — I just need a good baseline.

So off I went to the Internets, in search of a good baseline to adapt for my preferences… and potentially changes in altitude (Denver is significantly more elevated than Paris!).


I finally found one that looked just about right, except that this chef clearly has way too much time on her hands! Who has time to read – let alone WRITE – paragraphs of instruction??

Considering that my baking “tools” really only consist of a “one cup” cup, an actual teaspoon for “teaspoon” measurements, and a hand whisk instead of a mixer, I tend to wing these things anyway. Here’s the recipe modified with my… uh… adjustments:


Classic Madeleines [Madeleines Classiques]

“adapted” from smitten kitchen

3/4 cup (95 grams) all-purpose flour a little less than a cup of flour
1/2 teaspoon double-acting baking powder
2 large eggs, at room temperature
1/2 cup (100 grams) sugar
Grated zest of 1 lemon
2 teaspoons vanilla extract
5 tablespoons (2 1/2 ounces; 70 grams) unsalted butter, melted and cooled

Sift together the flour and baking powder and keep close at hand. Working in a mixer fit with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, 2 to 4 minutes. Beat in the lemon zest and vanilla. Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter.
Mix the dry things together, then add the wet things and mix those, too.


Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, perhaps longer–chilling helps the batter develop its characteristic crown, known as the hump or the bump. (The batter can be kept tightly covered in the refrigerator for up to 2 days.)
Leave the mix in the fridge while you eat some gelato, talk to your boyfriend, or read some Proust.


Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). If your Madeleine pan is not nonstick, generously butter it, dust the insides with flour and tap out the excess. If the pan is nonstick, you still might want to give it an insurance coating of butter and flour. If it is silicone, do nothing. No matter what kind of pan you have, place it on a baking sheet for easy transportability.
Butter your pan and set oven to 400°

Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter, it will even out as it bakes.
WTF do not even fill your molds anywhere near to the top. These things explode like pillow creatures!

Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched. Pull the pan from the oven and remove the cookies by either rapping the pan against the counter (the madeleines should drop out) or gently running a butte knife around the edges of the cookies. Allow the madeleines to cool on a cooling rack. They can be served ever so slightly warm or at room temperature.
Bake for 10 minutes or until the edges are brown and the top is fluffy.


And there you have it. Beautiful madeleines in 6 sentences – perfect for morning tea or late night snacks.

You can make these in cupcake trays if you don’t have a madeleine pan (but obviously I recommend that you get one).

How do you make your madeleines? Let me know below!


  1. Emily Grossman

    Thanks, Christine! I’m all about simplicity – these are simple cookies! They don’t need a whole novel of instructions (you can read Proust if you want prose, right?!)
    I’m sure you’ll rock these, and they make the house smell awesome, too! Let me know how it goes!

  2. Emily Grossman

    Absolutely, Lily! Just remember these guys can puff out a lot, so don’t fill your muffin tins to the top like you would with a regular muffin mix.
    For this recipe, I’d also recommend a mini muffin pan if you have one, or just going more shallow on the batter in a regular muffin tin.
    The thicker you pour the batter, the puffier they get and the longer they take to cook through, which just means you may want to go for a lower temp and longer bake time. Experiment and let me know how it goes!

  3. I don’t have a Madeleines pan and usually don’t care that much about the look of something, as long as the taste is there. Can I bake these in a regular muffin or mini muffin pan?

  4. Emily!
    LOVE the photos – gorgeous.
    And I think it’s fabulous how you simplified this – and “showed your work” – by crossing out the extraneous lines of instruction from the so-ridiculously-over-written-initial-recipe.
    Can’t wait to make these myself – and yes, I do own a madeleine pan!
    No great kitchen is complete without one.

  5. Mmmm… Madeleines are some of my favorite cookies. I love your directions hehe I have a madeleine pan, a boyfriend to talk to

  6. Emily Grossman

    Thanks, Lydia! Those are both very important aspects of the madeleine making process

  7. Thank you for this fantastic, simplified recipe. They turned out great. I love European baked goods because they tend to have much less sugar than what we make here in the States; these fit the bill–delicious, but not too sweet.

  8. Emily Grossman

    Thank YOU for using it! Once you make them a few times, you really don’t even need the recipe anymore – they’re that simple! Glad to hear they turned out great and not overly sweet! What other European baked goods do you like to eat or make?

  9. Thank you so much for this simplified recipe! I bought the pan because I couldn’t imagine making them in a muffin pan. These are SO great and will forever be a weekend treat for me, along with my coworkers on Monday mornings.

  10. I usually rewrite my recipes the way that you do. I would like to get all my recipes on cards for my old recipe box and it will make it easier for my granddaughters to read and prepare the dishes from my recipes. Thank you for sharing, so good reading.

  11. Taking the ovwierev, this post is first class

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