These little Madeleines are just what you need for a quick tea-time treat for the family. Great for the kids to help you make and big kids love them too!

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Leaf shaped cake cookies sprinkled with icing sugar and bits of dried orange peel.

This little Madeleines cookies recipe is made with a génoise sponge cake batter, using just 4 ingredients! Great for the kids to help you make, and big kids love them too! Made famous by Marcel Proust, they are a little French classic! These light sponge cakes are best eaten on the same day, but that's not usually a problem!

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Madeleines Cookies Recipe

Judith Coates

These little Madeleines are just what you need for a quick tea-time treat for the family. Great for the kids to help you make and big kids love them too!

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Prep Time 10

Cook Time 12

Resting Time 10

Total Time 32

Course Dessert, Snack

Cuisine French

Servings Madeleines

Ingredients

▢ ¾ cup of flour
▢ 2 eggs
▢ 5 teaspoon confectioners sugar
▢ ½ Grated zest of orange or 1 whole lemon
▢ 1 tablespoon orange juice or lemon juice
▢ 6 tablespoon unsalted butter melted and cooled
▢ 1 teaspoon baking powder

Instructions

Preheat oven to 375°F/191°C/Gas 5 - Moderate/Moderately Hot.
Grease a madeleine pan with a little melted butter.
Sift flour (before measuring) and baking powder together. Leave aside.
In a large bowl, beat the eggs and confectioners' sugar together with a mixer, if you have one, or a whisk. Do this for about 5 minutes until it becomes thick and creamy.
Fold the lemon zest and the juice into the mixture.
Gradually fold in about a quarter of the flour and a quarter of the melted butter.
Then fold in another quarter of the flour and then another quarter of the melted butter.
Continue folding in the flour and melted butter in quarters until it has all been mixed in. The madeleine batter is light and delicate, so treat it accordingly.
Leave the mixture to stand for about 10 minutes. (In the fridge if your kitchen is warm.)
Using a tablespoon, gently spoon the mixture into the madeleine wells, trying not to deflate the batter.
Bake in the pre-heated oven for about 12 minutes until a needle inserted in the centre comes out clean.
Turn your cakes out onto a wire rack to cool.
Dust with confectioners sugar.
Your madeleines are now ready to eat!
They are best eaten on the same day but that's not usually a problem!

Notes

Treat the batter gently, as it should be light, creamy, and smooth.
Keep an eye on them when they are in the oven. Don't overcook them.
Test for doneness with a needle by poking into the thickest part. The needle will come out clean when the little Madeleines are done.

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Nutrition

Calories: 67kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 32mgSodium: 35mgPotassium: 17mgFiber: 0.2gSugar: 0.1gVitamin A: 163IUVitamin C: 1mgCalcium: 20mgIron: 0.4mg

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