Madeleines for Mrs. H

This recipe is from Baking From My Home To Yours.

Traditional Madeleines

2/3 cup all purpose flour
3/4 teaspoon baking powder
a pinch of salt
1/2 cup sugar
grated zest of 1 lemon
2 eggs
2 teaspoons vanilla
3/4 stick unsalted butter, melted and cooled

In a small bowl, whisk together the flour, baking powder and salt.

In the KitchenAid bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.

Add the eggs to the KitchenAid bowl. Using the whisk attachment, beat on medium high speed until pale, thick and light, 2 to 3 minutes.

Beat in the vanilla.
With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter.


Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours. Chilling the batter will produce the characteristic bump of madeleines. We skipped this part and baked ours right away so ours are bumpless.

Butter 12 full-size madeleine molds. Dust the insides with flour, and tap out the excess.

Spoon the batter into the molds, filling each one almost to the top.


Bake at 400F for 11 to 13 minutes, or until they are golden and the tops spring back when touched. Release the madeleines from the molds by rapping the edge of the pan against the counter. Dust the cookies with powdered sugar. We brushed ours with lemon glaze (mix together 1 c powdered sugar and juice and zest of 1 lemon).