If Marcel Proust were alive today, he'd recognize this traditional French Madeline cookie instantly. Although I still use my old-fashioned French madeline molds, I recommend that you go 21st. Cenutry and purchase non-sticks molds because even with browned butter, these can stick.
Makes 24 Madelines
For traditional madelines, melt 2 oz. or more of butter in a small, heavy saucepan. Watch the butter until it turns a rich brown. Do not let it burn. Brush the molds completely and thoroughly with the browned butter.
Preheat the oven to 400 degrees F
Mix the flour, baking powder, salt and sugar in a mixing bowl. Add the lemon zest. Mix in the egg yolks and the orange flower water. Whisk the egg whites until fairly stiff. Fold gently into the batter. Be sure to fold, not mix!
Fill each madeline shell only half full of batter.
Bake about 10 minutes until risen and golden brown. Place the molds on cooling racks for a few minutes before unmolding. Turn out on the racks and serve while still warm. These should be eaten on the day they are made. Make a cup of tea, settle down in a cozy chair and enjoy your Madelines and your favorite book.
2 Madeline molds - each to make about 12 cookies
This recipe was provided by Dorothy Packer-Fletcher from Worcester.
Average Rating
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Camy L. Please accept my apologies. You should incorporate the room temperature butter, 4 ounces, after you add the orange flower water. I do hope you'll give this recipe another try. I'm so sorry for my error!
~ Comment by Dorothy P. who would make this recipe again.
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I loved them and so did everyone else. I used the butter only to coat the pans.
~ Comment by Debbie F. who would make this recipe again.
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I would love to make these madeline cookies. the recipe listed 4 ounces of butter, but did not said when to use it. Please send me the correct recipe.
~ Comment by Camy L. who would not make this recipe again.
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