For this recipe you will need two special Madeleine cookie pans but once you have the pans you will use it frequently because these cookies are charmingly easy to make.

  • 1 3/4 cup all purpose flour
  • Pinch of salt
  • 1 cup sugar
  • 2 lemons, grated zest of
  • 4 large eggs, at room temperature
  • 4 tsp. vanilla extract
  • 12 tbsp. melted butter, cooled
  1. Place the buttered and floured madeleine pans in the refrigerator.
  2. 2 lemonsMix together the flour and salt in a bowl.
  3. 2 lemonsIn a mixer’s bowl, mix together the sugar and lemon zest with your finger.
  4. Add the eggs and mix at medium speed for 2 to 3 minutes, until think and pale yellow
  5. Add the vanilla extract and mix to combine.
  6. Fold in the flour followed by the melted butter.
  7. Place batter into the prepared and chilled pans, about 1 tbsp. per madeleine.
  8. Refrigerate the pans and any remaining batter for at least 1 hour.
  9. Preheat the oven to 425°F.
  10. Bake the Madeleines for 8 minutes, then immediately tip them out of the pan onto a rack. Makes 24 Madeleines.

Alternately, the batter and prepared pans can be made even a day in advance, stored in the fridge and baked off just before serving. Delicious warm, right out of the oven.

A note from Donna: This recipe is based on the recipe of Susan Hermann Loomis from her fine book, Cooking at Home at Rue Tatin.