French Madeleines

The key to this recipe is getting lots of air in the batter. You want to see bumps form on the backs of the Madelines. But no baking soda or baking powder—that’s cheating (plus it doesn’t taste as good)! 


  • 2 large eggs
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • Zest of 1 lemon
  • Pinch of salt
  • 1 cup flour (sifted 2 or 3 times)
  • 10 Tbsp (1 1/4 stick) unsalted butter, melted cooled slightly
  • Powdered sugar for dusting

A word of caution—do not use Irish butter—it is too rich for this recipe.


  1. Preheat oven to 375 degrees F
  2. Melt butter and set aside
  3. Spray Madeline pans with Bakers Joy or Pam for Baking spray. Don’t use regular Pam or cooking spray. If you don’t have a baking spray, rub with stick of butter and dust with flour. Shake off excess flour
  4. Using mixer, beat egg and sugar to blend
  5. Add vanilla, almond extract, pinch of salt, and lemon zest. Beat for another minute or so
  6. Sift flour at least twice, then measure a cup
  7. With the mixer on low, slowly add flour
  8. Once all the flour has been added, slowly add cooled butter while the mixer is on low
  9. Beat until blended and no longer shiny
  10. Spoon equal amounts of batter into each well in the pan (about 1 Tbsp)
  11. Bake for 15 minutes until brown around the edges. You should see a bump form on the backs of each cookie
  12. Let cool for a few minutes, then turn out onto rack
  13. Once completely cool, dust with powdered sugar