Madeleine Biscuits

    37 minutes

    These are the classic afternoon tea biscuit, usually made in special moulds. You can sprinkle the top with icing sugar or dip the tips in chocolate.

    175 people made this

    Serves: 12 

    • 2 eggs
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon lemon zest
    • 1 cup (185g) icing sugar
    • 3/4 cup (90g) plain flour
    • 1/4 teaspoon baking powder
    • 125g butter, melted and cooled

    Preparation:25min  ›  Cook:12min  ›  Ready in:37min 

    1. Preheat oven to 190 degrees C. Grease and flour twenty-four Madeleine moulds.
    2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny.
    3. Sift together the flour and baking powder. Sift one quarter of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by quarters. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling 3/4 full.
    4. Bake for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen biscuits with a knife. Invert biscuits onto a rack and cool. Sift icing sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

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    Reviews in English (163)


    This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to use shortening (like crisco) to grease the pan and then dust well with flour. Make sure your eggs are room temperature when you start and not right out of the fridge our they will grow and froth up too much. Other hints... oh i tapped the pan on the counter instead of using a knife to loosten and they just fell right out. Good luck!  -  20 May 2007  (Review from Allrecipes USA and Canada)


    Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so bad but the madeleines were very airy, impossible to get them out the pan. We had to eat them out of the pan, spooning out anything we could get. It tasted ok, that wasn't the problem....just the fact that it was impossible to get them out and not at all the texture of what madeleines should be. Maybe it is just impossible to make them using pastry flour so if you are someone like me who only use pastry flour (whole grain soft wheat flour, high in fiber), do not try this recipe. Pastry flour always worked for my cakes and muffins, even cookies but I guess not for madeleine. Stick to all purpose flour and as everyone else recommends make sure you really butter and flour the pan. I thought I had done a pretty good job but apparently not!  -  20 Jan 2007  (Review from Allrecipes USA and Canada)


    These are sooo good! I'm not a huge fan of lemon, so the second time I made these I reduced the zest by half and added a couple extra drops of vanilla. My only tip would be for really pretty madeleines make sure you wash and re-grease & flour your pan for the second batch if you have only a 12 madeleine pan. I made them plain, sifted some confectioners sugar over some, and dipped the tips of others in a homemade maple frosting. YUM!  -  21 Feb 2005  (Review from Allrecipes USA and Canada)