Madeleines
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Madeleines are battery cookies that have a seashell shape. My recipe requires no resting time and is easy to make. These classic French cookies have vanilla flavor and are covered in chocolate.
Why You’ll Love This Recipe
- This is a simple recipe that requires no baking skills like my Apple Vanilla or Hazelnut Caramel Cookies.
- You don’t need to use a stand mixer. A hand mixer or whisk will work great to make these cookies.
- Cookies taste delicious.
Ingredients Note
- Flour. All-purpose flour was used to make these cookies.
- Sugar. White granulated sugar.
- Eggs. Large eggs at room temperature.
- Butter. Unsalted butter.
- Baking powder. Do not substitute with baking soda or cornstarch.
- Vanilla bean paste. You can also use vanilla extract.
How to make this recipe
Preheat oven to 350oF (175oC). Prepare two silicon madeleine molds. You can also use a metal madeleine pan from Williams Sonoma, for example. For metal forms, coat the pan with baking spray or melt an additional few spoons of butter and brush in each mold.
Melt butter in the microwave and allow to cool to room temperature while making the batter.
In the mixing bowl, sift flour and baking powder. Set aside.
In the large bowl, add sugar and eggs. Using a hand mixer or whisk, whip on medium-high speed until the mixture is light and fluffy. Add vanilla bean paste or vanilla extract and whisk again until combined.
Add flour mixture and gently mix on low speed. Then add melted butter and incorporate completely.
Transfer batter into a piping bag and fill madeleine form until almost full. You can also use a spoon to fill each cavity of the mold.
Bake at 350oF (175oC) for 12-14 minutes or until madeleins are golden brown.
Allow the Madeleins to cool for a few minutes, then gently remove them from the molds and let them cool on the cooling rack.
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Meanwhile, make the chocolate cover. Wash and dry molds. Place chocolate melts in the pipping bag and melt them in the microwave using 20-second intervals. Pipe chocolate into the mold cavities, place madeleines on top, and press gently down. Place molds into the freezer for 5 minutes for a quick setup. After that, remove the cookies from the mold and enjoy.
Expert Tips
- Vanilla can be replaced with different flavors, like gingerbread mix or pumpkin spice.
- Use any of your favorite chocolate melts. I used Ghirardelli melting wafers.
- You can also use chocolate like Valrhona or Callebaut to cover Madeleines. Check my post on Ferrero Rocher Macarons with detailed instructions for the glaze.
Recipe FAQs
Store the cookies in an airtight container at room temperature for 1-2 days.
Yes, freeze in an airtight container without a chocolate cover for a few months.
Yes, gluten-free flour works for this recipe.
More Recipes You’ll Love
If you make these Madeleines, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Madeleines
Equipment
- 2 Madeleine silicon mold or pan
- 1 hand mixer
- 1 fine mesh strainer
- 1 large mixing bowl
- 1 large pipping bag
Ingredients
Madeleines
- ½ cup unsalted butter 8 tbsp (1 stick)
- 3 eggs room temperature
- ⅔ cup white granulated sugar
- 1 cup all-purpose flour
- ½ tsp baking powder
- 1 tsp vanilla bean paste or vanilla extract
Chocoalte Cover
- 1 cup Ghirardelli chocolate melting wafers
Instructions
Madeleines
- Preheat oven to 350oF (175oC). Prepare two silicon madeleine molds.
- Melt butter in the microwave and allow to cool to room temperature while making the batter.
- In the mixing bowl, sift flour and baking powder. Set aside.
- In the large bowl, add sugar and eggs. Using a hand mixer or whisk, whip on medium-high speed until the mixture is light and fluffy. Add vanilla bean paste or vanilla extract and whisk again until combined.
- Add flour mixture and gently mix on low speed. Then add melted butter and incorporate completely.
- Transfer batter into a piping bag and fill madeleine form until almost full. You can also use a spoon to fill each cavity of the mold.
- Bake at 350oF (175oC) for 12-14 minutes or until madeleins are golden brown.
- Allow the Madeleins to cool for a few minutes, then gently remove them from the molds and let them cool on the cooling rack.
Chocolate Cover
- Wash and dry molds.
- Place chocolate melts in the pipping bag and melt them in the microwave using 20-second intervals.
- Pipe chocolate into the mold cavities, place madeleines on top, and press gently down.
- Place molds into the freezer for 5 minutes for a quick setup. After that, remove the cookies from the mold and enjoy.