This delicious and easy Madeleine recipe, inspired by Martha Stewart, creates light, buttery sponge cakes with a hint of zesty lemon and vanilla. Perfect for a quick homemade treat, these golden, shell-shaped delights pair wonderfully with tea or coffee. You can dust them with icing sugar or dip them in chocolate for an extra indulgence!
Recipe Ingredients:
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 cup confectioners’ sugar
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ cup butter, melted and cooled
How To Make Madeleine Cookie Recipe?
- Preheat the oven: Set the oven to 190°C / 375°F. Grease and flour 24 madeleine molds (7.5 cm / 3 inches each).
- Whisk the eggs and flavourings: In a medium bowl, beat eggs, vanilla extract, and lemon zest on high speed for 5 minutes until light. Gradually mix in the icing sugar and continue beating for 5 to 7 minutes until thick and satiny.
- Sift and fold the dry ingredients: In a separate bowl, sift together the flour and baking powder. Gently fold ¼ of the flour mixture into the egg mixture, then fold in the rest in stages.
- Incorporate the butter: Slowly fold in the melted and cooled butter until just combined. Be careful not to deflate the batter.
- Fill the molds: Spoon the batter into the prepared madeleine molds, filling them ¾ full.
- Bake the madeleines: Place in the oven and bake for 10-12 minutes, or until the edges are golden and the tops spring back when lightly pressed.
- Cool and serve: Let the madeleines cool in the molds for 1 minute, then use a knife to loosen them and invert onto a wire rack.
- Finishing touches: Dust with icing sugar or dip the tips in melted semi-sweet chocolate for an extra treat.
- Storage: Keep in an airtight container for freshness.
Recipe Tips:
- Beat the eggs well for a light texture : Whisking the eggs for at least 5 minutes creates a fluffy, airy batter. This is the secret to soft and spongy madeleines!
- Use cooled melted butter : If the butter is too hot, it will ruin the batter’s texture. Let it cool slightly before mixing it in.
- Chill the batter for better shape : For perfect shell-like ridges, refrigerate the batter for 30 minutes before baking. This helps create the classic Madeleine hump.
- Do not overfill the molds : Fill each mold ¾ full to avoid overflowing. The batter expands as it bakes, giving the right shape and texture.
- Serve fresh for the best taste : Madeleines are best enjoyed warm on the same day. If storing, keep them in an airtight container to stay soft.
How To Store Leftovers?
- Refrigerate: Let the madeleines cool to room temperature before storing them in an airtight container. Keep them in the fridge for up to 3 days to maintain freshness.
- Freeze: Once cooled, place the madeleines in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to a freezer-safe bag or container for up to 2 months. To serve, let them thaw at room temperature for about 30 minutes—no reheating needed.
Nutrition Facts
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4.5g
- Cholesterol: 45mg
- Sodium: 65mg
- Potassium: 20mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 1g
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Martha Stewart Madeleine Cookie Recipe
Description
This delicious and easy Madeleine recipe, inspired by Martha Stewart, creates light, buttery sponge cakes with a hint of zesty lemon and vanilla. Perfect for a quick homemade treat, these golden, shell-shaped delights pair wonderfully with tea or coffee. You can dust them with icing sugar or dip them in chocolate for an extra indulgence!
Ingredients
Instructions
- Preheat the oven: Set the oven to 190°C / 375°F. Grease and flour 24 madeleine molds (7.5 cm / 3 inches each).
- Whisk the eggs and flavourings: In a medium bowl, beat eggs, vanilla extract, and lemon zest on high speed for 5 minutes until light. Gradually mix in the icing sugar and continue beating for 5 to 7 minutes until thick and satiny.
- Sift and fold the dry ingredients: In a separate bowl, sift together the flour and baking powder. Gently fold ¼ of the flour mixture into the egg mixture, then fold in the rest in stages.
- Incorporate the butter: Slowly fold in the melted and cooled butter until just combined. Be careful not to deflate the batter.
- Fill the molds: Spoon the batter into the prepared madeleine molds, filling them ¾ full.
- Bake the madeleines: Place in the oven and bake for 10-12 minutes, or until the edges are golden and the tops spring back when lightly pressed.
- Cool and serve: Let the madeleines cool in the molds for 1 minute, then use a knife to loosen them and invert onto a wire rack.
- Finishing touches: Dust with icing sugar or dip the tips in melted semi-sweet chocolate for an extra treat.
- Storage: Keep in an airtight container for freshness.
Notes
- Beat the eggs well for a light texture : Whisking the eggs for at least 5 minutes creates a fluffy, airy batter. This is the secret to soft and spongy madeleines!
- Use cooled melted butter : If the butter is too hot, it will ruin the batter’s texture. Let it cool slightly before mixing it in.
- Chill the batter for better shape : For perfect shell-like ridges, refrigerate the batter for 30 minutes before baking. This helps create the classic Madeleine hump.
- Do not overfill the molds : Fill each mold ¾ full to avoid overflowing. The batter expands as it bakes, giving the right shape and texture.
- Serve fresh for the best taste : Madeleines are best enjoyed warm on the same day. If storing, keep them in an airtight container to stay soft.
Martha Stewart Madeleine Cookie Recipe