• Active Time 15m
  • Total Time 25m

Makes 1 dozen

Enjoy these very French spongy cake-like cookies the day they are made. Tip: Traditionally, madeleines are baked in a scalloped shape madeleine pan. When baked, the madeleines take on the lovely shell shape. The nonstick surface keeps the delicate madeleines from sticking to the pan.


  • 1 tablespoon unsalted butter, softened
  • 2 large eggs
  • 1/2 vanilla bean, halved lengthwise
  • 5 tablespoons sugar
  • 7 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • Powdered sugar


Preheat oven to 375 degrees F. Brush nonstick madeleine pan with 12 indentations with softened butter. Place eggs in large metal bowl. Using small sharp knife, scrape moist seeds from vanilla bean into eggs. (Reserve pod for another use.) Using electric mixer, beat eggs until pale. Gradually mix in sugar and beat until ribbon forms, about 4 minutes. Sift flour and salt over eggs and gently fold in just until blended. Fold in melted butter. Spoon batter into indentations of prepared pan.

Bake until golden brown, about 10 minutes. Turn out onto rack and cool completely. Sift powdered sugar over madeleines.

VARIATION: For orange-vanilla madeleines, add 1 teaspoon grated orange peel to batter.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4310

nutrition information per serving

102 calories; 7g total fat; 51mg cholesterol; 60mg sodium; 9g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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