Classic Madeleines

I have wanted a Madeleine pan for ages – years even. Whenever I browse the kitchen supplies department in a store, I immediately search out a Madeleine pan. I have done this dozens and dozens of times, but I never could summon up the courage (and wallet) to pay $25 for one single cookie-pan. You can imagine my absolute joy when contacted me, offering a Madeleine pan! I have waited a long time for this pan to arrive in the mail, and when I finally received it, I was jumping up and down in sheer joy!! (FYI: the long arriving time has nothing to do with’s shipping policy; it has been in Dutch customs for weeks)

Madeleine Pan

You can buy this Frieling Madeleine Pan here for only $13.95
(which, trust me, is a REAL bargain for a madeleine pan),
or you can browse’s products here.

So since this is my first home-made madeleines batch, I opted for a traditional recipe. The recipe comes from Dorie Greenspan’s ‘Paris Sweets’. It is adapted from Paris’ pâtisserie Lerch, who was also the creator of the Lemon Butter Cookies I made a few weeks ago. The madeleines turned out perfect. It is always tricky to prevent madeleines from forming those hunchback bulges when baking, but these were wonderfully flat, thanks to the airy batter. The madeleines did not stick to their pan at all (which most Madeleine pans do!). I flipped the pan upside-down, tapped them out and voilà! Rating: 4 out of 5.

Classic Madeleines

Madeleines Classiques: adapted from pâtisserie Lerch, Dorie Greenspan - Paris Sweets
Makes 20 large madeleines

- ¾ cup all-purpose flour (105g)
- ½ teaspoon double-acting baking powder
- 2 large eggs, at room temperature
- ½ cup sugar (100g)
- grated zest of 1 lemon
- 2 teaspoons pure vanilla extract
- 5 tablespoons unsalted butter, melted and cooled (70g, 2½ oz)

- Sift together the flour and baking powder and keep close at hand. Working with a mixer fitted with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, about 2 to 4 minutes. Beat in the lemon zest and vanilla. Switch to a large rubber spatula and 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, and chill for at least 3 hours, preferably longer.
- Center a rack in the oven and preheat the oven to 400 degrees. If your madeleine pan is not nonstick, generously butter it, dust the insides with flour, and tap out the excess. If the pan is nonstick, yo still might want to give it an insurance coating of butter and flour. If it is silicone, do nothing. No matter what pan you have, place it on a baking sheet for easy transportability.
- Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter, it will even out as it bakes.
- Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched. Pull the pan from the oven and remove the cookies by either tapping the pan against the counter (the madeleines should drop out) or gently running a butter knife around the edges of the cookies. Allow the madeleines to cool on a cooling rack. They can be served ever so slightly warm or at room temperature.

Classic Madeleines

“Because of the madeleine’s light texture, its warm flavor, and its
appealing shape, it is a favorite among pastry chefs”

Classic Madeleines

Thanks again and CSN Stores!


Unknown said…
These look delicious, the madeleine pan looks like a good one too x
Well done on finally getting your pan; sounds like a great bargin there. I think I paid around $10 or $12 for mine. Your madeleines look so golden and contrast beautifully with that pretty blue plate.

Bonne journée
Anonymous said…
I might have to come back later when I am more awake and order one of those pans. I am not a big baker but I do roll up the sleeves and get busy around the holidays. These would be so gorgeous to make! xo
Karenjane said…
I finally bought one of these pans at Easter - I think it was £9, but I'm so glad I did. Even if it's only used occasionally, madeleines are so delicious. And yours have turned out perfectly, so I think I'll use the same recipe next time I make them.
I just love how pretty and dainty the Madeleines look. What a wonderful dessert for a tea party!
Mariel Torres said…
oh i would love to get this pan. and it is a fantastic deal!
I'maNolaGirl said…
This makes me one to run out and buy one too! Your came out so beautifully!
A Bowl Of Mush said…
Yum! I love madeleines!!
Anonymous said…
Lucky you! good that you waited! OMG I absolutely ADORE madeleines. My mother used to make them, they were the yummiest in the world. I'll have to try making my own!
Evelyn said…
I am going to give your recipe a try....I borrowed a Madeleine pan from my mom-in-law but the recipe I tried absolutely failed...maybe it had to do with the 'baker' but the cookies were firmly stuck to the pan despite coating the non-stick pan with melted butter and flour!
Congratulations on your new pan!! You're putting it to good use, your madeliene's look delightful! I love them ♥
Dorie has wonderful recipes, doesn't she?
Wishing you a lovely weekend. xoxo, B
So beautiful. And awesome that they didn't stick! They look like they came out perfectly.
Madeleines are wonderful and so light. Great after a heavy meal for a little dessert. Glad you finally got your pan. Maybe I will make some this weekend!!
Chele said…
Thanks for sharing the link. I really want a real madeleine pan but had to settle for a silicone one. Great looking madeleines, they are quite addictive aren't they!
Lucie said…
These look yummy! Funny that you don't like the little bump--for most of us in France, a madeleine wouldn't be a madeleine without that bump!!
Lian said…
ze zien er erg mooi uit, heb allang geen madeleine meer gehad...
Moon said…
Wow, they look like they come straight from a fancy french bakery!
Unknown said…
i actually have a madeleine tin that i have yet to use...and now i can't figure why!! i'm inspired as always by your posts!
xox alison
Lůc Mác said…
This Madeleines pan is very good :)
I have a cutter, but beating it is difficult, very often.
Please, I am sorry for my English, because I am Czech :D
Glad you finally got the pan you wanted. These cakes are darling!
Parisbreakfasts said…
Very inspiring indeed...
and dangerous!

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