Madeleines Recipe
Photo: Johnny Autry; Styling: Cindy Barr
When baked in holiday shapes, these cookie-cake hybrids become more fun. They are good to have in the mix because decorating is simpler: Just dust with powdered sugar. Make and chill the batter up to a day ahead.


Serves 18 (serving size: 2 madeleines)
Total time: 2 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours

Nutritional Information

Calories 112
Fat 3.9 g
Satfat 2.3 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 17.3 g
Fiber 0.2 g
Cholesterol 29 mg
Iron 0.8 mg
Sodium 71 mg
Calcium 6 mg


3/4 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 large egg whites
6 ounces cake flour (about 1 1/2 cups)
1/3 cup butter, melted and cooled
Baking spray with flour (such as Baker's Joy)
3 tablespoons powdered sugar


1. Combine first 6 ingredients in a large bowl. Beat with a mixer at medium speed for 5 minutes or until mixture is thick and pale. Sift cake flour over egg mixture, 1/2 cup at a time; gently fold in flour. Fold in melted butter. Cover and refrigerate at least 1 hour.

2. Preheat oven to 350°.

3. Spoon about 2 teaspoons batter into each of 12 madeleine molds or other cookie molds coated with baking spray. Bake at 350° for 8 minutes or until golden around edges. Cool in pan on a wire rack 2 minutes. Remove from pan, and cool completely on wire rack. Repeat procedure twice with the remaining batter to yield 36 madeleines. Dust madeleines with powdered sugar.