16 minutes
45 minutes

Madeleines are a traditional French sponge cookie made in a specific scallop-shell shaped pan available at most kitchen or cookware stores.


  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • ½ tsp grated lemon peel
  • Pinch of salt
  • 1 cup all purpose flour
  • 10 tablespoons unsalted butter, melted and cooled slightly
  • Powdered sugar for serving


  1. Preheat oven to 375 degrees.
  2. Generously butter and flour pan for large madeleines (about 3×1 ¼ inches).
  3. Using a stand or electric mixer, beat eggs and sugar until blended. Beat in vanilla, lemon peel and salt.
  4. Add the flour and beat until just blended.
  5. While mixer is running, add the melted butter in a slow, steady stream. Beat until just blended.
  6. Spoon 1 tbsp of the batter into each indentations in the pan. Batter will spread and fill the mold as it bakes.
  7. Bake until puffed and brown – about 16 minutes. Let cool 5 minutes in the pan before gently removing them. Repeat the process buttering and flouring the pan between batches.
  8. Dust the madeleines with powdered sugar before serving.

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