Large madeleines


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. Century and purchase non-sticks molds because even with browned butter, these can stick.

Yield: Makes 24 Madelines
Collections: Cookie Dessert French Snack

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Madeleines Recipe

  • 4 ounces unsalted butter, room temperature
  • 2-3 ounces melted butter for coating molds
  • 1 Cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • pinch of kosher salt
  • 2/3 Cup granulated sugar
  • grated zest of about 1/4 lemon (or to taste)
  • 2 extra-large eggs, separated
  • 2 teaspoons orange flower water
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Preparation Instructions

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, orange flower water, and 4 oz softened butter. 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.

Yield: Makes 24 Madelines
Recipe Equipment

2 Madeline molds - each to make about 12 cookies


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1 Comment

Debbie F

I loved them and so did everyone else. I used the butter only to coat the pans.