Madeleine Cookie Recipe (+Giveaway)

Madeleine Cookie Recipe (+Giveaway) Recipe

Whenever I have time, I prepare breakfast in bed for my husband. And since madeleine cookies are his favorite, I prepared the batter the day before and stored it in the refrigerator to surprise him today. It took me less than 15 minutes to bake them the next morning and I was able to serve hot, straight from the oven vanilla-flavored madeleines to Lulu. If you're planning to serve breakfast, keep these French cookies in mind; they're absolutely delicious and not that difficult to make. Just read my secret to the characteristic bump for an authentic version of madeleine cookies and these cookies are guaranteed to turn out well.

Vanilla is a great flavoring in general, and I think it adds another dimension to madeleines. I can't imagine a home baker's pantry not having a bottle of vanilla extract around the holidays. I used Nielsen Massey vanilla extract in this recipe. In case you’re not familiar, Nielsen Massey vanillas are full flavored and there are distinct differences between the varieties. It may be vanilla, but it's definitely not plain! The folks at Nielsen Massey were kind enough to provide one (two-ounce) bottle of each Tahitian, Mexican & Madagascar vanilla extract and "A Century of Flavor" cookbook as today’s giveaway. Be sure to enter for a chance to win (click on the link).

Make sure you're a fan of PhamFatale Facebook fan page and Nielsen-Massey Vanillas or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "Nielsen-Massey Vanilla Extracts #Giveaway from @Phamfatalecom:". Good luck everyone!


Yields: 40 madeleines

5 eggs, at room temperature
2 cups + 1 tablespoon all-purpose flour
2 sticks + 5 tablespoons unsalted butter (total 300 grams), + extra for greasing the pan
1/8 teaspoon salt
1 cup granulated sugar
3 tablespoons acacia blossom honey (or any other honey)
1-3/4 teaspoon baking powder
1-½ teaspoons pure vanilla extract


Preheat the oven to 400°F.

Making madeleine cookie dough:

In a mixing bowl, beat the eggs with ½ cup granulated sugar for about 5-6 minutes. You'll get a pale yellow foam and the texture of the eggs will be thicker. Add vanilla extract.

Cream the butter with the remaining granulated sugar (whisk using a stand mixer to get as much air as possible in the butter). Add honey.

In a bowl, combine the flour, baking powder and salt. Sift all the dry ingredients.

Alternately add the dry ingredients and eggs to the honeyed-butter and blend until well combined. 

Trick to get a characteristic bump: Place about 1-½ to 2 tablespoons of madeleine dough into a madeleine pan (I used an 18-cavity pan). Plastic-wrap the tray and place it in the freezer for about 15 minutes; the fat from the butter may pick up some other food odor from the freezer if you leave it uncovered.

Baking madeleine cookies:

Remove the plastic wrap; bake the madeleines for 5 minutes at 400°F, then lower the temperature to 350°F and bake for another 6-8 minutes.

Let cool for at least 10 minutes.

Serve with coffee.

Bon appétit!


You don't have to bake the madeleines in a madeleine pan (usually holds 12 to 18 regular-sized madeleines) if you don't want to spend the money, but otherwise they won't be "authentic". A mini-muffin pan will work fine.

The trick to a nice bump on the madeleine is to put the tray in the freezer for at least 15 minutes, so the edges remain cold a little longer and a bump raises in the center while baking. I found out this secret through a contact of mine that is friends with a pâtissier (baker) in Paris.

Published By: Jacqueline Pham on December 3, 2011.


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