After several testing of this recipe, I finally nailed it. This Madeleine Cookie Recipe is a soft light cookie with slightly crunchy shell, so good I can eat all this in one seating.

My sweet Madeleine, you got me with your pretty fancy looking shell and absolutely light and buttery taste. I went through the hassle of looking for Madeleine pan just to be able to make them. For me, it’s not Madeleine cookie if they do not have the shell like shape, it’s just not the same.

Although taste wise, whether you bake it in Madeleine pan or not, they taste the same. Eating a Madeleine cookie that looks like a muffin doesn’t give me the same satisfaction. So I would say, it’s worth buying this pan. It’s not expensive at all, it’s really a good investment for me. I can already see I will have a blast bonding with this pan.

This little French cookie is absolutely adorable, and easy to make! That’s a real winner for me. Preparing the batter could only take 10-15 minutes tops, no more no less. The only thing that you have to be patient with this batter is when you are chilling it. Yes, it needs to chill to get the “hump” top look in the cookie. I did however tried baking it immediately, I get impatient sometimes. It still taste great, although it did not have the “hump” top and it did not rise that much. It’s slightly thin than when you chill it, but surprisingly, I actually like it. So I guess if it’s just me eating this, I go ahead and bake it immediately. But if I’m giving it to my friends, I’ll chill the batter first to get the classic Madeleine look. What I do is I make the batter at night or before I leave for work, they put it in the fridge to chill. This way, I wouldn’t be counting the hours waiting while it chill. It’s ready for baking when I wake up or when I got home. I can always find workaround for the sake of this cookie.

This is the classic and basic Madeleine flavored with vanilla extract. It has a very light and soft texture, with slightly crunchy outer shell and edge. I think the texture of the outer shell is what makes my Madeleine version slightly different from other recipes.

If you’ve made this cookie before or have been checking online for a recipe, you might have noticed that there is one ingredient here that is not commonly found in most of Madeleine recipe. That would be the cornstarch. I want my Madeleine cookie to have the traditional soft and cakey texture, but with a slight crunch on the top and edge of the cookie. I had been thinking on how I can do that, so I experimented on adding cornstarch. The addition of cornstarch definitely gave the texture of the Madeleine that I have in mind, so I decided to keep it as an additional ingredient in this cookie. I tested both with and without cornstarch, and they both turned out great. I guess its just a matter of preference, the choice is yours.

My Other Cookie Videos:

Checkout my video collection of cookies and other treats that are great for holiday gift giving or for everyday baking. All the recipes can be found in my website. Enjoy!

Tips for a Successful Madeleine Cookie

• Use Room Temperature Egg – This is very important as room temperature egg mix better than cold egg. You want a pale and fluffy consistency with lots of incorporated air for a lighter cookie texture.
• Sifting the Dry Ingredients – Sifting aerate the flour thus producing a light crumb cookie.
• Beat the Egg until Pale – Beat the egg in full 3 minutes, no less. This will incorporate more air into the batter thus giving the cookie a lighter texture. The consistency will be light and runny, and it easily drips when you lift the whisk. It will create a ribbon will dripping but will disappear immediately.

• Sift the Flour then Manually Mix: Use a sifter or a sieve to sift the dry ingredients the second time and manually mix and fold it with the wet ingredients. The consistency will be runny. and it will slowly drip when you lift the whisk.It will create a ribbon while dripping and will stay for a while before it disappear.

• Mix the Melted Butter in Half of the Batter First:  Melted butter when mix one time with the cookie batter will require more fold and strokes to have them combine, thus deflating the cookie batter as more air will escape from mixing. Again, we want to keep as much air as possible in the batter, for a lighter cookie texture. The consistency will be thick and the butter and flour mixture will not easily combine at first but it will gradually mix.  You will need to stir it slowly until the mixtures come together.

• Chill the Cookie Batter: If you want to get the classic “hump” top, you have to chill the batter. It will rise better and it does look a lot better in appearance with the “hump” top. The final batter before chilling should be thick, and it doesn’t easily drip from the whisk. It will also feel heavier in the whisk as compared to other previous stages of the batter. Once chilled, the batter will look really thick  with lots of air bubbles. Those bubbles are the ones responsible for making the cookie light. Chill the batter at lest 2-3 hours in the refrigerator. You can also keep the batter in the fridge up to 3 days. I had tried it, and it worked great.

• Butter, Flour and Chill the Pan: Do not just grease the pan, but flour it as well. Madeleine pan has uneven surface and if not grease and flour properly will make it difficult for the cookie to release. Once it sticks to the pan, you will end up losing the nice shell design which is the trademark of Madeleine cookie. You don’t want these cookie loosing its beauty just because you got lazy preparing the pan properly. Once greased and floured, chill in the refrigerator for 15 minutes (or more) to allow the flour to stick better to the pan.

• Filling the pan: Do NOT mix the batter after taking it out from the refrigerator, mixing will burst the air bubbles that were developed during the rest period. Use small ice cream scooper or 2 teaspoon to fill the cookie shell. Use the first spoon to scoop the batter, and the  other spoon to push the batter to the shell. Drop the batter  close to the bottom end of the shell, not in the center or top. The batter will spread from bottom up as it bakes.

Just follow these seven simple tips and you are sure to get this fancy and adorable looking Madeleine cookie. Let’s get started!

Ingredients:

• 1/3 cup All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/8 tsp Pinch of Salt
• 1/4 cup granulated Sugar
• 1 large Egg – room temperature
• 1/4 tsp pure Vanilla Extract
• 3 tbsp unsalted Butter, melted and cooled
• 1 tbsp Cornstarch

Note: For a bigger batch, double the ingredients except for baking powder. Use only 3/4 tsp.

Instructions:

1. Preheat oven to 375 degrees and grease and flour a madeleine pan.
2. Dry Ingredients: In a small bowl, sift flour, baking powder, cornstarch and salt.
3. Wet Ingredients: In a separate bowl, beat sugar, egg and vanilla extract on medium high-speed until pale and thick, about 3 minutes.
4. Dry Ingredients + Wet Ingredients: Sift the flour onto the wet ingredients, and using a spatula, gently fold flour into the batter.
5. Add Melted Butter: Take 1/2 of the batter and transfer it in a bowl. Pour the melted butter and gently mix until combined. Pour into the other half of the batter and mix until combined.
6. Chill: Refrigerate for at least 30 minutes to 1 hour, this can also be left overnight in the fridge. The chilling process will give the classic “hump” top. I have also tried baking it right away, it taste as good as when you chill it before baking, but it will not rise as much. The batter can be kept refrigerated for 3 days. No need to bring to room temperature when ready to bake. Scoop into the pan and bake as per instruction.
7. Fill the shells of the madeleine pan with the batter, about 1 1/2 tbsp per shell.
8. Bake until centers are puffed and edges are golden brown, 10-12 minutes. Let cool for a few minutes in the pan, then invert and tap the pan to release the cookies. If it doesn’t release immediately, manually lift each cookie using a spatula.

Madeleine are best the day they are made, but may be stored for up to 2 days in an airtight container at room temperature.

Makes 10 – 12 pieces depending on the size of the pan

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Nutrition Disclaimer page.

Reader Comment:

Katherine says “just made these! I actually use my blender to beat the eggs and added a little lemon zest and they came out perfect! Even without chilling the batter ! Total keeper !“

Featured Posts:

• [VIDEO] Chocolate Dipped Coconut Macaroons
• [VIDEO] No Bake Pistachio Fruits and Nuts Chocolate Bar
• [VIDEO] Nutella Stuffed Chocolate Chip Cookies
• [VIDEO] Small Batch Shortbread Cookies
• [VIDEO] Brookie: Brownie & Cookie in One, a Two in One Treat!
• How to Store Cookies Properly So They Last Longer
• How to Freeze Cookie Dough (Baked and Unbaked)
• Red Velvet Chocolate Chip Cookie
• Flourless Peanut Butter Cookie
• Fudgy Chocolate Cookie
• Lemon Ricotta Cheese Cookie
• Matcha Glazed Shortbread Cookie
• Chocolate Dipped Shortbread Cookie

My Latest Video

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA

Facebook | Instagram | Pinterest | Twitter | YouTube