These classic Madeline Cookies are really easy to make, and the taste is amazing!
You can experience with this recipe by adding your favorite flavors, nuts, spices, or extracts. I’ve tried making madeleine cookies with honey, shredded coconut, and lemon zest. The beauty of these cookies is that they always turn out great and it only takes 20 minutes to make them. This recipe makes 24 cookies. You will need a 12 cavity madeleine pan, I have 2 pans to speed up the process.
What do I need to make this recipe?
- unsalted butter
- eggs
- sugar
- all-purpose flour
- vanilla extract
- corn starch
- baking powder
- salt
Steps
Preheat oven to 375°F.
In a bowl of an electric mixer, with the paddle attachment, beat eggs, sugar and vanilla on medium speed until light, fluffy and has a light yellow color.
Melt the butter and let it cool to room temperature.
Sift together the dry ingredients: flour, corn starch, baking powder and salt.
Add melted butter into the egg and sugar mixture and mix for about one minute.
Stir the dry ingredient mixture into the batter with a rubber spatula.
Optional step: for better results, cover the bowl with a plastic wrap and let it chill in the fridge for about 30 minutes.
Butter the madeleine pans.
Drop the batter into each shell with a spoon, filling it ¾ full.
Bake the madeleines for 9-10 minutes until golden and spring back when touched.
Remove from the oven and turn the pan upside down onto a cooling rack or a baking sheet. Dust with confectioner’s sugar.
Ingredients
- ½ cup unsalted butter, melted & cooled to room temperature
- 3 eggs
- ⅔ cup sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- ¼ cup corn starch
- ½ tsp baking powder
- ¼ tsp salt
Instructions
Preheat oven to 375°F.
In a bowl of an electric mixer, with the paddle attachment, beat eggs, sugar and vanilla on medium speed until light, fluffy and has a light yellow color.
Melt the butter and let it cool to room temperature.
Sift together the dry ingredients: flour, corn starch, baking powder and salt.
Add melted butter into the egg and sugar mixture and mix for about one minute.
Stir the dry ingredient mixture into the batter with a rubber spatula.
Optional step: for better results, cover the bowl with a plastic wrap and let it chill in the fridge for about 30 minutes.
Butter the madeleine pans.
Drop the batter into each shell with a spoon, filling it ¾ full.
Bake the madeleines for 9-10 minutes until golden and spring back when touched.
Remove from the oven and turn the pan upside down onto a cooling rack or a baking sheet. Dust with confectioner’s sugar.
Equipment Used
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Yes, I recommend this recipe.
No, I do not recommend this recipe.
I ordered a Madeline pan just so I could make this recipe and I was not disappointed! These came out a little crispy on the outside soft on the inside with just the right amount of sweetness. They came together quickly and my family loved them, this one is going into my permanent rotation.
Yes, I recommend this recipe.
From All We Eat Admin:
I love how quick they are to make, and turn out so soft. Great to hear you and your family enjoyed them too!
The printed version of the recipe doesn't list how much corn starch, but I did find it on the page. AND, these are absolutely delicious! The only problem I had was with the sides baking equally which may be because I used a silicon baking sheet.
Yes, I recommend this recipe.
20 minute Madeleine Cookies These classic French cookies are really easy to make, and the taste is amazing! You can experience with this recipe by adding your favorite flavors, nuts, spices or extracts
Yes, I recommend this recipe.
