French Madeleines

These tiny cakes are like little soft cookies with flavors of almond, lemon, and sea salt. Classic and tasty, these are dusted with confectioner's sugar for an elegant finish.
  • Servings: 20-22 cookies
  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes


  • 2 large eggs
  • 2⁄3 cup granulated sugar
  • 1 teaspoon vanilla or almond extract
  • ½ teaspoon lemon zest Pinch of sea salt
  • 1 cup all-purpose flour
  • 10 tablespoons (1¼ sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar for dusting


1. Preheat the oven to 375ºF. Butter and flour a nonstick madeleine pan.
2. In a stand mixer fitted with the paddle attachment or in a medium bowl using a hand mixer, beat the eggs and granulated sugar until blended. Beat in the vanilla, lemon zest, and sea salt.
3. Add the flour and beat until blended. Gradually add the butter slowly until blended.
4. Spoon 1 tablespoon of the batter into each indentation in the prepared pan.
5. Bake until puffy and brown, 12 to 14 minutes.
6. Cool for 5 minutes. Carefully remove from the pan.
7. Let the pan cool. Repeat the process with the remainder of the batter.
8. Dust with confectioners’ sugar. Serve.

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