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 them at just about any cookware store and, natch, online.

Madeleines Recipe

  • 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
  • Pinch salt
  • 1 cup all-purpose flour, plus more for the pan
  • 10 tablespoons 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 (each indentation should measure 3 inches by 1 1/4 inches).
  • 2. With an electric mixer, 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 steady stream, beating just until blended. Spoon 1 tablespoon madeleine batter into each indentation in the madeleine pan.
  • 3. Bake until they’re puffed and brown, about 16 minutes. Let cool in the pan for 5 minutes, then gently remove the cookies and transfer them to a wire rack to cool completely. Repeat the buttering and flouring pan before each batch. (The cookies can be kept at room temperature for up to 1 day.) Dust the madelines with confectioners’ sugar just before serving.
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