Classic madeleines

Prep 20 min
Total 2 hours
Makes 24 cookies



1 cup
all-purpose flour
1/4 tsp
2/3 cup
granulated sugar
1 tbsp
2 tbsp
1 tsp
1/2 cup
melted, unsalted butter
1 tbsp


  • SPRAY the shells of 2 12-mold madeleine pans with baking cooking spray and freeze at least 1 hour.
  • WHISK flour, baking powder and salt in a medium bowl. Beat eggs in a large bowl with an electric mixer on medium until frothy, about 3 min. Beat in sugar, lemon zest, milk and vanilla. Fold in flour mixture until almost smooth. Fold in butter until smooth and shiny. Cover batter with plastic wrap and refrigerate at least 30 min or up to 3 days.
  • PREHEAT oven to 400F.
  • SCOOP heaping 1-tbsp portions of cold batter into prepared pans (no need to even the tops). Bake, rotating pans halfway, until cakes are golden and risen in the centre, 8 to 9 min.
  • RELEASE madeleines from pans by flipping pans upside down over a rack and tapping on shells. Let cool, then sift icing sugar overtop. Serve immediately.


Kitchen Tip: Batter will keep well up to 3 days. It’s best to bake madeleines just before serving.

Kitchen Tip: Baking cooking spray is a combination of oil and flour that gets into all the nooks and crannies of madeleine pans. Brands like Pam and Bakers Choice carry them.

Shopping Tip: A madeleine pan, sold at cookware stores, has scallop- or shell-shaped indentations.


Calories 85, Protein 1 g, Carbohydrates 10 g, Fat 4 g, Sodium 43 mg.

Weekend Baking: Peanut Butter Cookies

Recipe Collections
Latest Recipes