These little sponge cakes have a special place in my heart. I remember the first time I had them was during a trip to France with my family. We were sitting in a café, and the waiter brought us a plate of these little cookies; I was so intrigued by their shape and texture that I just had to try one.
As soon as I took a bite, I was in love. The Madeleines were so light and airy, and they just melted in my mouth. The delicate flavor was so addicting that I ended up eating almost the whole plate!
I was even more amazed when I learned that these cookies have been a part of French culture since the 17th century. In the early 1920s, it was fully embraced by the people as theirs. I never thought cookies could be this loved that they literally became a part of a country’s history!
Since then, I’ve always associated Madeleines with France. Whenever I see them, it takes me back to that café and that moment when I fell in love with them. These Classic French Madeleines were one of the recipes I learned early on in my baking journey, and they’re still one of my favorites.
Classic French Madeleines are a simple and elegant dessert. I love to serve them with a cup of tea or coffee; they always make me feel so fancy!
Maybe it’s the fact that they’re associated with a country that I love so much, or perhaps it’s because they’re just so delicious. Either way, I’m sure you’ll understand my obsession with these Classic French Madeleines once you’ve tried them yourself!Print
Classic French Madeleines
Tiny and delicate, these buttery Classic French Madeleines have just the right amount of vanilla and a delectable hint of lemon!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Makes 20 to 22 cookies 1x
- Category: Bakery
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla or almond extract
- 1/2 teaspoon lemon zest
- Pinch of sea salt
- 1 cup all-purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
- Confectioners’ sugar for dusting
- Preheat the oven to 375 degrees F. Butter and ﬂour a nonstick madeleine pan.
- In a stand mixer ﬁtted with the paddle attachment or in a medium bowl using a hand mixer, beat the eggs and granulated sugar until blended. Beat in the vanilla, lemon zest, and sea salt.
- Add the ﬂour and beat until blended. Gradually add the butter slowly until blended.
- Spoon 1 tablespoon of the batter into each indentation in the prepared pan.
- Bake until puffy and brown, 12 to 14 minutes.
- Cool for 5 minutes. Carefully remove from the pan.
- Let the pan cool. Repeat the process with the remainder of the batter.
- Dust with confectioners’ sugar. Serve.
Keywords: classic French Madeleines
Have you had a chance to try this recipe? Have these on your front porch with a cup of tea or a fresh mug of coffee and it might just feel like you’re on a Parisian vacation.