Daybreak recipe: Madeleines



WFAA contributor

Posted on April 20, 2013 at 10:41 AM

While growing up, my mother would make these French, cake-like treats. They are light and delicate. Recipes vary, but this is the one she used.

You'll need a Madeleine pan to make these; you can try using mini muffin tins, but to have a true Madeline, the Madeleine pan is essential.


  • 1 stick butter, unsalted (optional: add in 1 Tbs of lemon zest)
  • 4 eggs
  • 1/4 tsp. salt
  • 2/3 cup sugar
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour, sifted


  1. Preheat oven to 375 degrees F.
  2. Spray Madeleine pans with non-stick baking spray with flour.
  3. Melt butter in a sauce pan and let cool but not harden.
  4. Beat eggs, salt and sugar together until it thickens (about 8 minutes)
  5. With a large mixing spoon, fold in vanilla and flour.
  6. Fold in butter and mix (don’t let butter settle to the bottom or sides).
  7. Quickly spoon batter into Madeleine pans, filling each mold about half - 3/4 full
  8. Bake until golden brown and edges are just a bit darker, about 8 minutes
  9. Once done, remove from pans and place on a cooling rack.
  10. Sprinkle a light dusting of confectioners’ sugar on top of each Madeleine.

Adapted from Martha Stewart “Entertaining” Cookbook