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April 3, 2019

Classic French Madeleines

Today I’m teaching you exactly how to make Classic French Madeleines! They taste just like the ones you’d find in a Parisian boulangerie! These soft sea shell shaped cookie cakes care so good with a cup of tea!

Today I'm teaching you exactly how to make Classic French Madeleines! They taste just like the ones you'd find in a Parisian boulangerie!

Madeleine Recipe

I’ve been trying to stay focused… but there’s a constant whisper in my ear: 2 weeks till Paris! Of course, the day count changes as the days fall off the calendar, but the message is always the same. Vacation is coming and it’s coming soon. So I decided to channel my unavoidable excitement into something sweet for you: a week’s worth of French inspired recipes! Beginning with a lovely batch of Authentic French Madeleines.

And just a little disclaimer: I classify this recipe as “classic” because I have several French friends who kindly helped me develop this recipe. But if you are French and this is not classic to you, I’d love to hear how you make your mads in the comments below ♥

But for now, let’s move on with the recipe! Because classic or not, these delicate little shell shaped sponge cakes are sweet, buttery, and so DELICIOUS!

Today I'm teaching you exactly how to make Classic French Madeleines! They taste just like the ones you'd find in a Parisian boulangerie!

Tips and Tricks for Recipe Success

Madeleine Cookies

  • First things first! To make this recipe, you will need a Madeleine mold. If you don’t already own one, here’s a link to the best madeleine pan.
  • Now that we’ve got that out of the way, let’s discuss brown butter! Because it’s the very first step in this recipe and it’s an important one. To brown butter you’ll need a saute pan, butter, and a little patience. You’ll melt the butter as normal, then continue cooking it over medium heat – stirring occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Easy, right? You’ll want to do this step first because the butter needs to cool a bit before being added to the batter.
  • Because cold ingredients don’t bond, your eggs must be at room temperature before using them in this recipe.
  • One of the most important steps in this recipe is beating the eggs and sugar together. You’re going to want to gradually add the sugar into the eggs, and beat the mixture for a long time; about 3 to 4 minutes.  I find 3 and 1/2 minutes is my “magic number”, but visually you’ll want the mixture to be pale and very thick.
  • And the hardest part of this recipe?! The waiting! The batter must be refrigerated for at least 4 hours. The good news? You can keep it in the fridge for up to 2 days!
  • When it’s time to bake the madeleines, you’ll want to grease your mold generously with softened butter and a dusting of flour. Otherwise they’ll stick 🙁
  • Finally, be sure to keep an eye on them as they bake. They’re ready when their “bellies” have risen and they’re golden brown.

Today I'm teaching you exactly how to make Classic French Madeleines! They taste just like the ones you'd find in a Parisian boulangerie!

What is a madeleine?

Madeleine cookies? Madeleine cake? What the heck are they, right? I’m going to clear it up for you right now 😉

Although many think that madeleines are French shell shaped cookies, they are actually CAKE. The batter is typically baked in a shell-shaped mold and the finished product is often decorated with confectioners’ sugar or some type of glaze.

One more thing! Madeleines are truly best served warm, and definitely best served within an hour of baking them. They lose moisture quite quickly, so they’re not a cake I suggest making ahead of time. But as I mentioned above, you can make the batter ahead of time, then bake off fresh batches as needed. I love baking them for brunch because they’re so good with a cup of coffee or tea.

Today I'm teaching you exactly how to make Classic French Madeleines! They taste just like the ones you'd find in a Parisian boulangerie!

Now that I feel I’ve “mastered” Classic French Madeleines, I’m eager to start experimenting with new flavors! So I was hoping you’d help me pick out the next flavor I should post? I’m between mint chocolate or lemon poppy seed?! Both sound so good to me!

Today I'm teaching you exactly how to make Classic French Madeleines! They taste just like the ones you'd find in a Parisian boulangerie!

This is the best Madeleine recipe! So perfect, in fact, I think Proust might even be proud…♥ (key word *might!)

More French Recipes

  • Croque Madame McMuffins
  • My Favorite French Onion Soup
  • Quiche Lorraine 

If you try this French Madeleine Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Today I'm teaching you exactly how to make Classic French Madeleines! They taste just like the ones you'd find in a Parisian boulangerie! These soft sea shell shaped cookie cakes care so good with a cup of tea!

Today I'm teaching you exactly how to make Classic French Madeleines! They taste just like the ones you'd find in a Parisian boulangerie!

41 votes

Print

Classic French Madeleines

Prep 20 mins

Cook 12 mins

Inactive 4 hours

Total 4 hours, 32 mins

Author Ashley Manila

Yield 20 madeleines

These Classic French Madeleines are light, fluffy, and so good with a cup of tea!

Ingredients

  • 1 stick (4 ounces) unsalted butter, melted until browned
  • 2 teaspoons vanilla extract
  • 1 and 1/2 teaspoons lemon zest, finely grated
  • 1 cup all-purpose flour
  • 1 and 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup confectioners sugar, sifted, optional

Instructions

  1. Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
  4. Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
  5. 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
  6. Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.
  7. Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
  8. Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
  9. Dust with confectioners' sugar and serve warm, with coffee or tea.

Courses Dessert

Cuisine French

60K Shares

Filed Under: Breakfast, Cakes, Cookies

Reader Interactions

Comments

  1. Susan Reedy says

    February 19, 2018 at 8:17 pm

    Last sentence of step 3. First fold in the flour in 3 additions, then fold in the butter. I have a very similar recipe…just be patient with the folding, especially the butter. It seems like it’s not going to come together at first, but it does! The brown butter makes it amazing!

    Reply
    • Antonieta says

      June 12, 2019 at 6:44 pm

      I will try to make them,, and I will let you know

      Reply
    • Carolyn says

      September 25, 2020 at 10:23 am

      Can you freeze them? Thank you

      Reply
  2. online cake delivery in noida says

    February 21, 2018 at 12:20 pm

    What a beautiful and mouth-watering classic french medeleines. i love this idea and i will definitely try it at home. It would be perfect starter for special day celebration.

    Reply
  3. sanaaya says

    February 23, 2018 at 1:36 pm

    HAHAHAH same thing happened to me. i missed the brown butter and its right there

    Reply
  4. fnaf says

    March 1, 2018 at 4:46 am

    Gaaah. These look so delicious! <3

    Reply
    • Corinne says

      July 17, 2020 at 7:06 pm

      These madeleines are perfect. So tasty and moist.

      Reply
  5. mira says

    March 27, 2018 at 2:57 am

    These cookies look so pretty! Great tips, too! Pinned!

    Reply
  6. Abby says

    March 31, 2018 at 2:17 am

    These are my favorite cookie! I’ve never made them, however for fear they would be too complicated. You take the intimidation right out of it!

    Reply
  7. Mukesh says

    April 9, 2018 at 10:48 am

    Thanx for sharing amazing recipe.

    Reply
  8. Diane says

    April 27, 2018 at 7:02 pm

    I am doing these tomorrow for sure
    Last time I tried they did not have the bump but the rev. So had did not cool anything or wait so that must of been the problem I will do yours

    Reply
  9. Irene Kustedja says

    May 10, 2018 at 1:04 pm

    Tried this today and really really enjoy the taste. I don’t have the mould so I used different shell mould with smaller size and only made 1/3 of the recipe. Need to invest on the real madeleine’s mould as I will be maling this again and again.

    Reply
  10. vex 3 says

    May 23, 2018 at 9:14 am

    The cakes look delicious and attractive, thanks for sharing the recipe I will definitely learn to do it

    Reply
  11. Jyoti Mulani says

    August 23, 2018 at 9:38 am

    Please provide eggless version of the Madeline’s…

    Reply
    • Nancy says

      December 15, 2018 at 12:20 am

      WHY would you want an eggless version?? NOT possible, make another cookie!! These Madeleines are the “Classic French Recipe” NOT to be fooled with!!!

      Reply
      • Adam Arnold says

        March 2, 2019 at 10:54 pm

        Hahaha! No shit!!!

        Reply
      • Ana says

        December 19, 2020 at 6:03 pm

        Absolutely!

        Reply
    • Elle says

      May 27, 2019 at 2:22 pm

      If you absolutely Must do these eggless due to allergies and not just for vanity then use the aquafaba generic replacement protocol, aquafaba is the only way for these to keep the hump without eggs. Beat it the same as the eggs are recommended to be beaten in this recipe. But seriously, if not due to allergies leave the recipe as is, it is Devine.

      Reply
  12. rosemary Crawford George says

    November 26, 2018 at 8:18 pm

    can you freeze these and make them ahead weeks in advance?

    Reply
    • Elle says

      May 27, 2019 at 2:25 pm

      Yes, can be frozen and keep for 2 months.
      Must be completely cooled before putting in air tight container and omit the powdered sugar dusting step until serving.
      When taking these out of freezer DO NOT THAW, simply put on cookie sheet and pop into oven at 350f for 2-5 minutes,
      Dust with powdered sugar before serving.

      Reply
  13. Jane says

    November 29, 2018 at 9:31 pm

    Love the idea. Can you please tell me what 1/2 a cup or 3/4 cup are in grams?

    Thanks

    Reply
    • Linda G says

      June 2, 2019 at 3:04 pm

      Here is an easy conversion link: dish.allrecipes.com/cup-to-gram-conversions/
      1/2 cup = 64 grams. 3/4 cup = 96 grams

      Reply
      • James says

        August 17, 2019 at 9:39 am

        The weight of a cup depends on the ingredients as one cup of granulated sugar weighs more than one cup of flour

        Reply
  14. Irene says

    November 30, 2018 at 5:21 pm

    I use a silpat madeleine mold. Is it ok to use the Pam baking spray?

    Reply
    • Karen says

      May 23, 2019 at 8:00 am

      do you like the silpat madeleine mold? I’m thinking of buying one.

      Reply
  15. Maria Lijo says

    December 9, 2018 at 1:43 pm

    thanks dear for sharing this lovely recipe. They taste amazing loved it.

    Reply
  16. Kathryn says

    December 12, 2018 at 1:56 am

    I just made a batch of these. Awesome recipe! I used vanilla paste instead of vanilla extract. Will try extract next time to see if there’s a big difference. I overfilled the molds but lesson learned. Thank you for sharing!

    Reply
    • Jenny Yean says

      February 7, 2020 at 5:21 am

      I also use vanilla paste (nielsen-massey; I switch between their pure vanilla bean and their Madagascar bourbon one). Love the flavor and aesthetics of the vanilla bean flecks. I also have their vanilla extract, which is equally amazing.

      Reply
  17. Nancy says

    December 15, 2018 at 12:23 am

    WHY would you want an eggless version?? NOT possible, make another cookie!! These Madeleines are the “Classic French Recipe” NOT to be fooled with!!!

    Reply
  18. Tom says

    December 31, 2018 at 5:01 am

    This was my first time making Madeleines. They came out beautifully. No changes made other than reducing the cooking time by about 2 minutes. The cool part is I was making two types of madeleines. conventional and vegan. I used this recipe for the conventional and then for the vegan I swapped aquafaba for egg and avocado oil plant based butter for the butter. They were wonderful and have been requested again.

    Reply
  19. Gale says

    January 31, 2019 at 6:49 am

    I would love to make these cookies. My mixer does not have a whisk attachment. Will that be a problem?

    Reply
  20. Lolita says

    April 19, 2019 at 2:42 pm

    Made them, and i baked many Madeleines in the past. Your recipe is the best! So easy and so delicious! Thank you 🙂

    Reply
  21. Maggie says

    May 6, 2019 at 7:05 am

    I just made these and they’re delicious! But they are almost completely flat on top, no bump. I followed the recipe exactly, no substitutions,. So what could have gone wrong? Eggs too small? Baking powder too old? Didn’t mix long en ough, or too long (4 minutes with a hand mixer, whisk attachments)? The butter seemed to resist blending in, so maybe I lost the air. I’ll try again.

    Reply
    • Katie says

      June 16, 2020 at 8:47 pm

      You need to cool both the pan and the batter in order to get the classic hump. If you skip these steps you won’t get it. Also if you deflate your whipped eggs and sugar too much when adding the sugar and butter you won’t get it either. The eggs-sugar mixture should be whipped too ribbon stage and the dry ingredients sifted over the top and folded I gently then the cold melted butter folded in at the end. See recipes for a genoise sponge.

      Reply
  22. Sunil says

    May 22, 2019 at 7:31 am

    Thanks for sharing I was looking for a French madeleine recipe and found this. I will try this french madeleine recipe at home.

    Reply
  23. Will Sordon says

    May 30, 2019 at 4:37 pm

    Absolutely amazing recipe, the illustration photographs are really very gorgeous!

    Reply
  24. Raushan says

    May 31, 2019 at 10:26 am

    Don’t know how they taste but looks very delicious. I have never tried this before. So, I will try this recipe and hope my family would love it.

    Reply
  25. Linda G says

    June 2, 2019 at 3:06 pm

    Some wonderful flavors, to change things up a bit, are: coconut/lime, raspberry/lemon, and chocolate/orange.

    Reply
    • Joy says

      January 11, 2020 at 7:26 am

      Chocolate orange is an amazing idea!!!!!

      Reply
    • Fatima Zaky says

      March 3, 2020 at 5:22 am

      Yes, raspberry/vanilla sounds wonderful and an almond or amaretto flavored version would be nice too. Chocolate/orange sounds delightful also, (like the dark chocolate covered orange sticks served at some wine bars in New York). Or how about a jamocha (coffee and chocolate) flavored Madeleine? Oo-ooh…how about a banana pudding flavored one? The possibilities are endless.

      Reply
  26. Niraj Jaiswal says

    July 2, 2019 at 10:11 am

    Wow what a amazing & tasty dish…I love that.

    Reply
  27. Kay says

    July 3, 2019 at 6:25 am

    Excellent recipe. I followed it to the letter and they were perfect. Thank you!

    Reply
  28. Jackie says

    July 27, 2019 at 4:47 am

    Just made these and they turned out great. Thanks for sharing. Will save some batter to bake fresh ones tomorrow morning

    Reply
  29. Donna Evans says

    July 27, 2019 at 5:52 pm

    These are perfection! I prepared them this morning but then had to wait. These were so delicious.

    I have a suggestion if you want to modify…add a little cardamon.

    Reply
  30. Ajay says

    August 11, 2019 at 2:11 pm

    Is the 4 hour wait time necessary? If so what does it do to the batter? I’ll probably suffer for 4 hours if it is…

    Reply
    • Jenny Yean says

      February 7, 2020 at 5:25 am

      The wait time is so that the flour can absorb the liquid (butter and other flavors) and bloom. It makes for a more homogenous batter and everything melds together. Also makes for a moist Madeleine. When the batter doesn’t rest, the flour doesn’t absorb the ingredients and gives a dry texture.

      Reply
  31. James says

    August 17, 2019 at 4:50 pm

    My first time making these and they were buttery, light, fluffy, everything I was looking for. I also dipped them in dark chocolate, and then drizzled white chocolate on top.

    Reply
  32. Tom says

    August 18, 2019 at 2:29 pm

    I am oing to make grapefruit ones to go with raspberry, blueberry and lemon entremet! hopefully it tastes nice!

    Reply
  33. Gohar says

    September 5, 2019 at 2:18 am

    I made your French madeleines recipe tonight. They were so light and flavorful. Couldn’t stop eating. Planning to make more soon again
    Wish I could post a picture of them

    Reply
  34. Jamie Rogers says

    September 7, 2019 at 3:20 am

    Made these for the first time and they were fantastic! Dipped them in chocolate and hazelnuts for a sweet touch:)

    Reply
    • Fatima Zaky says

      March 3, 2020 at 5:33 am

      Chocolate and hazelnut sounds amazing, Jamie. Nice idea.

      Reply
  35. Vicki Clark says

    September 14, 2019 at 3:57 pm

    I made these with my 10 year old granddaughter. We followed the recipe except we used orange zest instead of lemon. It looks like we overfilled the molds just a tad, but they had nice “bellies” and they were delicious. We dipped the tips into some melted chocolate and dusted with powdered sugar. Delicious! Nice vanilla flavor with an undertone of orange. We will definitely do these again! Thanks!

    Reply
  36. Penny says

    September 17, 2019 at 3:02 pm

    I just made these for breakfast for my husband’s birthday. They are one of his favorites and he loved them! I like that I could make the batter the night before and bake them in the morning for breakfast. They were light and fluffy with a wonderful flavor. Thank you!

    Reply
  37. Jennifer says

    September 25, 2019 at 3:02 pm

    I made the batter yesterday and baked them off this morning. I had to adjust my baking time to 8 minutes. I have a darker non stick pan, I did butter the wells but I didn’t flour them. I got the bump! I absolutely love these, the brown butter just elevates them to the next level! Thanks for the great recipe!

    Reply
  38. Melanie S says

    September 29, 2019 at 11:24 pm

    I know this post is a bit older but…I’m going to suggest pistachio flavor! Would be visually stunning w a dab of green. Yum!

    Reply
    • Danielle Schor says

      December 8, 2019 at 10:42 pm

      I had pistachio ones in Paris and they were incredible

      Reply
  39. Camille says

    October 6, 2019 at 1:41 pm

    I was just in Paris and made Madeleines at a cooking class! I am so eager to make this recipe! Does this recipe using a “medium cookie scoop” measure of batter, mean that I should buy the regular size pan, or the pan for the mini size Madeleines?

    Reply
  40. Evelyn says

    October 12, 2019 at 4:54 pm

    Made these and love it!! Cooking the butter made it so tastes and delicious. Thank you.

    Reply
  41. Jarmo says

    November 2, 2019 at 1:40 pm

    Followed the instructions and the result was perfect!

    Reply
  42. Lucia Stancescu says

    November 5, 2019 at 9:11 am

    Thank you for sharing your recipe, baked these babies, they were delicious.

    Reply
  43. Diane says

    November 15, 2019 at 9:06 pm

    I am making the batter now to let rest over night….. will let you know how they come out tomorrow.

    Reply
  44. Danielle Schor says

    December 8, 2019 at 10:39 pm

    Just made them in my mother’s vintage Madeleine pan. They are incredible! I am going to go the modern route next time and buy a Teflon plan!

    Reply
    • Danielle Schor says

      December 8, 2019 at 10:41 pm

      I meant to give them 5 stars

      Reply
  45. Zahra Tabatabai says

    December 9, 2019 at 3:59 am

    I just made these today and they came out great.
    I love your recipe. I waited patiently for four hours and it was worth it.
    I will make them again
    Thank you

    Reply
  46. Rachna says

    December 19, 2019 at 5:48 am

    Hi! Is the confectioners sugar listed in the ingredients to be used for dusting or is that to be incorporated in the batter?

    Reply
  47. LJ says

    January 27, 2020 at 4:08 am

    Delish!!! I am not a baker. Anything that requires it’s own pan/mold is already intimidating. I also have never comment on a recipe but this one absolutely deserve big praise!

    1st batch I didn’t have enough lemon zest so I added some orange zest which I love.

    2nd batch I shifted the flour and it came out even more airy. I put the freshly baked plate it from of 4 guests, went to get 3 cups, came back to find the plate almost empty. Everyone loved it. These cakes are so delicious right out of the oven. The instructions are actually very easy to follow. I am already thinking about making another batch. These little cakes are so addicting.

    Thank you for sharing your recipe!

    Reply
  48. Lan says

    January 27, 2020 at 4:08 am

    Delish!!! I am not a baker. Anything that requires it’s own pan/mold is already intimidating. I also have never comment on a recipe but this one absolutely deserve big praise!

    1st batch I didn’t have enough lemon zest so I added some orange zest which I love.

    2nd batch I shifted the flour and it came out even more airy. I put the freshly baked plate it from of 4 guests, went to get 3 cups, came back to find the plate almost empty. Everyone loved it. These cakes are so delicious right out of the oven. The instructions are actually very easy to follow. I am already thinking about making another batch. These little cakes are so addicting.

    Thank you for sharing your recipe!

    Reply
  49. Fatima Zaky says

    March 3, 2020 at 5:50 am

    If anyone is looking for a great Madeleine mold sheet, Bed, Bath, and Beyond has a mold sheet made by Wilton (makers of Armetale). Their metal making expertise is unsurpassed. My sheet will outlive me for sure and will probably be passed to my grandchildren. Their asking price – 16.99 and you can buy it online.

    Reply
  50. Andi Brokaw says

    March 10, 2020 at 1:38 am

    This is my 4th time making madeleines. Loved your recipe. Only thing I did differently is I buttered, dusted and then put pan in freezer. I have very old and heavy pans and had a sticking problem. With previous recipes. Also I plan to do orange zest next with a wee dip in some good semi sweet chocolate. Thanks for the recipe. Gotta love that brown butter.

    Reply
  51. Andi B says

    March 10, 2020 at 7:17 pm

    Just made these again. Only change I made was I mixed about half a cup of batter to the brown butter (sorta like tempering) to make folding the butter into remaining batter easier.

    Reply
  52. JP says

    March 18, 2020 at 11:13 pm

    I made these today and they were a hit. The brown butter and lemon zest are a must. I tweaked the recipe by adding Jamaican mixed spice for baking and homemade vanilla extract mixture.

    Reply
  53. Amber says

    March 20, 2020 at 11:23 pm

    Is there a way to do these without a mold? I realize they won’t have the right shape but I don’t have one and my kids LOVE the store bought version. With this COVID-19 mess we are all in I don’t want to figure out how to get one right now.

    Reply
  54. Cody says

    March 30, 2020 at 11:53 am

    If anyone is looking for a great Madeleine mold sheet, Bed, Bath, and Beyond has a mold sheet made by Wilton (makers of Armetale). Their metal making expertise is unsurpassed

    Reply
  55. Dee says

    April 9, 2020 at 6:10 pm

    Try a bundt pan, use 1/3 of batter.
    So yummy.
    Has anyone used silicone pans?

    Reply
  56. Vimal Karani says

    April 10, 2020 at 9:57 pm

    Is there a substitute for sugar i can use in these ?
    Like honey or agave nectar or maple syrup or date syrup ?

    Reply
  57. john says

    April 17, 2020 at 3:06 pm

    thanks

    Reply
  58. S K says

    May 27, 2020 at 2:33 pm

    These turned out amazing and were a hit in my house! Followed the instructions closely and now I have friends asking for the recipe. Thank you!

    Reply
  59. S K says

    May 27, 2020 at 2:33 pm

    These turned out amazing and were a hit in my house! Followed the instructions closely and now I have friends asking for the recipe. Thank you!

    Reply
  60. Christine Hunter says

    May 28, 2020 at 8:46 pm

    Delicious! This was my first attempt at making these french cookies. They came out perfect, Will definitely make all the time. Thank you so much and I look forward to trying more of your desserts.

    Reply
  61. Christine J Hunter says

    May 28, 2020 at 8:50 pm

    These are delicious, This is my first time making these french cookies. I love to bake and enjoy making desserts that are different from the norm. I look forward to making more of your desserts.

    Reply
  62. Kathy Hough says

    June 13, 2020 at 6:10 pm

    Hi, could you please define “medium” cookie scoop, in volume? I could divide the total grams by twenty and weigh each blop as it enters the mold, I suppose. ..

    Reply
  63. Katie says

    June 16, 2020 at 8:53 pm

    Have you tried experimenting with freeze dried fruits? They make wonderful additions without adding much weight or any moisture but tons of flavor! My local stores sell strawberries, raspberries, bananas, Jack fruit, blueberries, etc… Plus the lorann flavor oils are amazing as well!

    Reply
  64. Bobby says

    July 21, 2020 at 9:20 pm

    Just made a batch of these, and they are great, fluffy and delicious. Thanks for the great recipe.

    Reply
  65. Joanna says

    July 27, 2020 at 6:22 pm

    I have had a Madeline pan for over 6 years that I was always too intimidated to try baking with! This recipe was an absolute delight. The browned butter and lemon zest were WONDERFUL additions, and my husband kept asking if I could make this all the time now! I overfilled my Madeline pans unfortunately and I didn’t butter and flour them enough (I tried buttering and sugaring them but that was a failure), so they weren’t that pretty but they were light and fluffy and so delicious!

    Reply
  66. Destiny says

    July 31, 2020 at 8:21 pm

    Will there be a change in taste if I omit the lemon zest? I don’t have any at hand at the moment.

    Reply
    • bakerbynature says

      August 1, 2020 at 5:22 pm

      It’ll be subtle change in flavor, but the recipe will still work!

      Reply
  67. Shana says

    September 3, 2020 at 4:05 am

    Such a great recipe! I’ve made them 3x already, and they have been turning out so tasty! I did have one question/issue though. After refrigerating the batter for 4 hours, some of the butter that I folded in sinks to the bottom of the bowl and hardens. When I spoon or pipe the batter onto the molds, I get chunks of buter and then those madeleines don’t bake/rise properly compared to the others. Any tips?

    Reply
  68. ghd sports says

    October 20, 2020 at 10:52 am

    just be patient with the folding, especially the butter. It seems like it’s not going to come together at first, but it does! The brown butter makes it amazing!

    Reply
  69. Sandie says

    December 7, 2020 at 1:42 am

    I tried these today. Instead of dusting with powdered sugar I dipped in a vanilla glaze. My grand kids do better with a glaze. They each tried one, declared that grandma sure spent a lot of time making cupcake tops. I agreed! The pan is going to my cousin with our best wishes.

    Reply
  70. Maria says

    January 9, 2021 at 6:41 am

    Aren’t these CAKES not biscuits/cookies? Nice recipe toasting and clarifying the butter enhances the depth of flavour beautifully.nSuch delicate dainty little offerings, so easy to serve taking into account the resting time before baking.

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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