Classic Madeleines

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Need a little joy and sunshine today?  We’re still on vacation but this morning I’m very excited to have Maria of Two Peas and Their Pod share with you Dorie Greenspan’s Classic Madeleines.  Last year I bought a used madeleine tray at a thrift store I haven’t used yet but will break it in with this recipe!  If you are not familiar with Maria, she has a wonderful food blog filled with great recipes.  Not only is she a great cook and baker, she is a super nice person!!  So without further ado, here is her recipe.  Thanks Maria!!

Hello everyone! I am Maria from, Two Peas and Their Pod. I am a huge fan of Savory Sweet Life. I love the recipes, photos, and most importantly, Alice, she is amazing and a true inspiration to all. I am thrilled to be doing a guest post today.

I live in Utah and it has taken spring awhile to arrive. We had a snow storm last week, but the sun finally came out over the weekend.I was very happy to see Mr. Sun. I decided to celebrate by making lemon madeleines. Lemon treats are perfect for spring and I love how cute and dainty these popular French cookies are.

I used a recipe from Paris Sweets, by Dorie Greenspan, one of my favorite author’s. Paris Sweets is filled with dessert recipes from the finest patisseries in Paris.The madeleine recipe comes from Patisserie Lerch.

Madeleines are buttery, shell shaped cookies.To make them, you do need a special pan. You can find madeleine pans at most kitchen stores or online.I highly suggest you add a pan to your kitchen collection, you will be glad after you taste one of these divine cookies.

The recipe is simple to follow, you do have to chill the batter, so plan accordingly. I whipped up the batter before bed and let it chill over night. In the morning, I welcomed the sunny day with a fresh batch of lemon madeleines. The cookies have a cake like texture with a hint of lemon. They are elegant enough on their own, but you can dress them with a dusting of powdered sugar. These cookies are perfect for afternoon tea, baby or bridal showers, or just because you want a special sweet treat.

Welcome spring with a batch of lemon madeleines. Each sweet bite will bring added joy and sunshine to your day.

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Classic Madeleines

Adapted from Paris Sweets by Dorie Greenspan

3/4 c. all purpose flour

1/2 tsp. double-acting baking powder

2 large eggs, at room temperature

1/2 c. sugar

Grated zest of 1 lemon

2 tsp. pure vanilla extract

5 tbsp. unsalted butter, melted and cooled

Sift together the flour and baking powder. In a mixer with a whisk attachment, beat the eggs and sugar together at medium-high speed until they thicken and lighten in color, about 2-4 minutes.

Beat in the lemon zest and vanilla. With a large rubber spatula, gently fold in the dry ingredients, followed by the melted butter. Cover the batter with plastic wrap, pressing it against the surface to create an airtight seal. Chill for at least 3 hours.

Preheat the oven to 400 degrees. If your madeleine pan is not nonstick, generously butter it and dust with flour. Set the pan on a baking sheet for easy transportability. Spoon the batter into the molds, filling them almost to the top. Don’t worry about smoothing the batter. It will even out as it bakes.

In the center rack of the oven, bake large madeleines for 11-13 minutes, and small ones for 8-10 minutes, or until they are puffed and golden and spring back when touched.

Remove the cookies by either rapping the pan against the counter or gently running a butter knife around the edges of the cookies. Cool on a cooling rack.

*Note-do not overfill the pans, a little batter goes a long way. The cookies will rise while baking. The recipe yielded 24 cookies for me. Also, my madeleines were done baking at 8 minutes, so make sure you check them.*