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.

Deb Wise,

Cooking Light

December 2012