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

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