This cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust. Enjoy a madeleine with tea, just as the narrator did in Swann’s Way.–Ruth Reichl
LC Sorta Goes Without Saying Note
Sorta goes without saying, but for this recipe you’ll need a madeleine pan, which is a metal mold with scallop-shaped indentations that result in madeleine-shaped cakey cookies. You can find the pans at just about any cookware store and, natch, at countless online purveyors.
- Quick Glance
- 20 M
- 1 H
- Makes about 20
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest, preferably organic
- Pinch salt
- 1 cup all-purpose flour, plus more for the pan
- 10 tablespoons (5 ounces) unsalted butter, melted and cooled slightly, plus more for the pan
- Confectioners’ sugar
- 1. Preheat the oven to 375°F (190°C). Generously butter and flour a madeleine pan with indentations that measure 3 inches by 1 1/4 inches.
- 2. With an electric mixer on medium-high speed, beat the eggs and the sugar in a large bowl just until blended. Beat in the vanilla, lemon zest, and salt. Add the flour and beat just until blended. Gradually add the cooled melted butter in a slow, steady stream, beating just until blended. Spoon 1 tablespoon madeleine batter into each indentation in the madeleine pan.
- 3. Bake until the madeleines are puffed and golden brown, 13 to 16 minutes. Let the madeleines cool in the pan for 5 minutes, then gently remove the cookies and transfer them to a wire rack to cool completely. Dust the madelines with confectioners’ sugar just before serving. (The cookies can be kept at room temperature for up to 1 day. Best to dust them with sugar only just before serving.)
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Testers ChoiceTesters Choice
Jun 23, 2000
Some madeleine recipes require the batter to sit a while. Some require complicated procedures. This recipe is simple, with a minimal number of ingredients. And the flavor is good with a light lemon scent. The batter made about 2 standard pans of cookies. I would watch the amount of baking time. Both times the baking time was less than 16 minutes. Because I've made madeleine recipes many times, I'd suggest that you take seriously the buttering and flouring of the pan. However, you can use spray oil. Just don't skip the flour, even if you use the baking spray that has flour in it. I use a sifter to flour the pan and it makes for an even coating. I would also add the lemon zest when you fold in the flour because then it won't stick to the beaters as badly. You could also add things to this recipe, such as mini chocolate chips, or swap out the lemon zest for orange zest or even get adventurous and add very finely chopped fresh thyme or basil with the lemon zest.
Madeleines Recipe © 2006 Ruth Reichl. All rights reserved.