• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Baking » Cookies » Classic French Madeleines

    Published: May 24, 2020 | Last Updated On: Jul 9, 2022 by Neha Mathur

    Classic French Madeleines

    118 shares
    Jump to Recipe
    These Vanilla Madeleines Cookies are classic French cake like cookies which are a treat to serve for tea time. Mostly made in a shell shaped mold, these are super easy to make at home. 
     
    madeleines served on a plate.

    About This Recipe

    If you are a ‘FRIENDS’ fan, you will definitely remember this, “Ross: Oh really? Did she tell you he plays the recorder, recites poetry, and bakes madeleines? Monica: Ohhhh how are they? Ross: Lighter than air… but that’s not the point!”

    Madeleines are super soft and moist delicate butter cakes (or cookies) which are made of basic ingredients such as butter, eggs, all purpose flour, sugar, vanilla extract and confectioners sugar to dust on top.

    These are easy to make, but you need to get the consistency and ingredients right to make these super soft and moist butter cakes. You can also add lemon zest in the batter, as it gives these classic Madeleines an incredible flavour.

    To make these scalloped shell shaped cookies, you will need a Madeleine pan, as it will give you that perfect shape and the iconic crisp edges. Well, if you don’t have one, you can also make these Madeleine cookies in a mini muffin pan, but the texture will be a little different.

    It is said that a girl name “Madeleine” was given these cake like cookies during her pilgrimage and she liked it so much that she brought back the recipe to France with her.  And that’s why, these little cake like cookies are named after her.

    Ingredients

    Madeleines Ingredients

     

    Butter – 

    Sugar – 

    Eggs – 

    All Purpose Flour – 

    Step by Step Recipe

    Make a beurre noisette. Melt the butter in a heavy bottom pan.

    Butter heating in a pan.

    Swirl the butter every now and then, until it has browned and you can smell a nutty scent.

    Butter browned.

    Remove from heat and cool for 10 minutes. Strain and keep aside.

    Browned butter strained.

    Grease a madeleine mold and keep aside. Keep a heatproof bowl over a pot of simmering water.

    Heatproof bowl kept over simmering water.

    Add sugar and eggs in the mixing bowl.

    Sugar and eggs added in the bowl.

    Whisk until the mixture is warm to touch ( approx 3-4 minutes ).

    Cooked for 3-4 minutes until warm.

    The bottom of the mixing bowl should not touch the water, otherwise the eggs will be cooked. Remove the mixing bowl from heat and beat with an electric blender for 5 minutes on high speed, until the mixture is light and fluffy.

    Mixture whisked until light and fluffy.

    Gently blend in the butter and vanilla extract.

    Browned butter and vanilla added in the bowl.

    Add flour and gently mix it in the batter.

    Flour added in the bowl.

    Let the batter rest for an hour.

    Batter resting.

    Take a zip lock bag and fill the batter in it.

    Batter fillind ina ziplock bag.

    Pre heat the oven at 350 degrees F. Make a small cut at the end of the zip lock and pipe the batter in the prepared pan. Pipe in the center of the pan and the batter should be enough to fill ¾th of the cavity. The batter will automatically spread once heated.

    batter poured in the mold.

    Bake for 10-12 minutes, until you see the sides browned. Remove from the oven and immediately take out the madeleines from the pan and cool on a wire rack. Repeat with remaining batter. Dust with confectioner’s sugar and serve.

    Ready madeleines.

    What is Beurre Noisette?

    “Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids.

    The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a nutty flavor and is particularly included in the batters for madeleines and financiers” by wikipedia

    Storage Suggestions

    These are super soft and moist, and tend to get dry rather fast. So I recommend you to eat them within a few hours after they are ready.

    But if you still have some leftover Madeleines, store them in an air tight container for 2 to 3 days in the refrigerator. Bring them to room temperature, when you want to eat them again.

    You can freeze them in an air tight container for about 2 to 3 weeks. The crunch that they have will slowly fade, therefore make sure you enjoy them right after you bake it.

    Serving Suggestions

    You can serve these classic Madeleines along with your Tea or Coffee for your evening tea or breakfast. I like to make my Nutella Iced Coffee or Thai Iced Tea with these. You can even serve them as it is or dip them in melted Dark Chocolate or Nutella and serve it for your desserts.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Madeleines Cookies are classic French cake like cookies which are a treat to serve for tea time. Here is how to make these at home. 

    Classic French Madeleines Recipe

    Madeleines Cookies are classic French cake like cookies which are a treat to serve for tea time. Here is how to make these at home. 
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8 people
    Calories: 223kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup Butter
    • 2 Eggs (large)
    • ½ cup Sugar
    • ½ teaspoon Vanilla extract
    • 1 cup All purpose flour
    • Confectioner’s sugar to dust
    Prevent your screen from going dark

    Instructions

    • Make a beurre noisette. Melt the butter in a heavy bottom pan.
    • Swirl the butter every now and then, until it has browned and you can smell a nutty scent.
    • Remove from heat and cool for 10 minutes.
    • Strain and keep aside.
    • Grease a madeleine mold and keep aside.
    • Keep a heatproof bowl over a pot of simmering water.
    • Add sugar and eggs in the mixing bowl.
    • Whisk until the mixture is warm to touch ( approx 3-4 minutes ).
    • The bottom of the mixing bowl should not touch the water, otherwise the eggs will be cooked.
    • Remove the mixing bowl from heat and beat with an electric blender for 5 minutes on high speed, until the mixture is light and fluffy.
    • Gently blend in the butter and vanilla extract.
    • Add flour and gently mix it in the batter.
    • Let the batter rest for an hour.
    • Take a zip lock bag and fill the batter in it.
    • Pre heat the oven at 350 degrees F.
    • Make a small cut at the end of the zip lock and pipe the batter in the prepared pan.
    • Pipe in the center of the pan and the batter should be enough to fill ¾th of the cavity.
    • The batter will automatically spread once heated.
    • Bake for 10-12 minutes, until you see the sides browned.
    • Remove from the oven and immediately take out the madeleines from the pan and cool on a wire rack.
    • Repeat with remaining batter.
    • Dust with confectioner's sugar and serve.

    Notes

    You can avoid browning the butter and use it directly.

    Nutrition

    Calories: 223kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 117mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 414IU | Calcium: 12mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Cookie Recipes

    • Kesar Pista Shortbread Cookies
    • Grinch Cookies
    • Cake Mix Cookies
    • Monster Cookies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Suja Manoj

      September 27, 2012 at 4:38 pm

      Can never say no these cute madeleines,perfect with tea

      Reply
    2. schmetterlingwords

      September 27, 2012 at 5:17 pm

      The first picture is a stunner !! Cute madeleines and perfectly made! 🙂

      Reply
    3. Sreevalli E

      September 27, 2012 at 8:01 pm

      Cute madeleines made beautifully..

      Reply
    4. Julie

      September 27, 2012 at 8:44 pm

      Cutee madeleins & yumm!!

      Reply
    5. Maayeka

      September 27, 2012 at 9:03 pm

      loved this..so perfect and inviting!!

      Reply
    6. Nisha

      September 27, 2012 at 11:48 pm

      Beautiful clicks and nice recipe

      Reply
    7. Divya Pramil

      September 28, 2012 at 7:09 am

      Lovely clicks Neha, well presented and these madeleines looks so cute 🙂

      Reply
    8. Prathima Rao

      September 28, 2012 at 9:08 am

      Looks so beautiful!! I love madelines..But since we dont get those moulds here, I have to opt for small muffin moulds 🙁
      Prathima Rao
      Prats Corner

      Reply
    9. Priya Sreeram

      September 28, 2012 at 9:54 am

      ooh la la- they look decadent; must have tasted swell

      Reply
    10. Chitra

      September 28, 2012 at 2:09 pm

      Looks very nice. new to me. pretty clicks

      Reply
    11. Tina @ MorePleaseRecipes

      September 30, 2012 at 4:08 pm

      Thank you for sharing these. They look beautiful! So nice to meet you yesterday.

      Reply
    12. DivyaGCP

      October 01, 2012 at 4:06 pm

      Perfectly baked Madeleines.. Love the clicks..
      Following you here too.

      Reply
    13. Priya patel

      May 31, 2020 at 3:08 pm

      can it be made eggless??

      Reply
      • Neha Mathur

        May 31, 2020 at 3:58 pm

        I am sure you can, but I haven’t tried them without eggs.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Healthy Broccoli Apple Salad
    • Persian Watermelon Salad (With Cucumber And Feta)
    • Jamaican Cucumber Salad
    • Lemon Capellini Salad (With Tomatoes And Capers)
    • Lemon Garlic Salad Dressing
    • Mediterranean Chickpea Quinoa Salad

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP