Madeleine

A light, delicate cookie, the madeleine is eaten all by itself, or with coffee or tea. Don’t hesitate to dip.

Madeleine Cookie

The traditional bakers’ molds are made of steel, protected by a heavy coating of tin, nickel, or a non-stick finish, and rimmed for strength and durability, with more modern molds made of aluminum and silicone. Non-stick finishes and silicone base materials help to make unmolding and clean-up easier.

Use the molds often, and review our helpful instructions on the use and care of tinned metal and silicone molds.

1813 Tinned Steel Madeleine Baking Pan

Madeleine Recipe

Yields about 48 medium sized madeleines.

4 eggs
1½ cups sugar
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ cups butter, melted and clarified

You will need:
Madeleine mold/pan
Large bowl
Sauce pan (or double boiler)
Measuring cups
Measuring spoons
Pastry bag
#4 plain large tube

Preheat oven to 350°F
Grease madeleine molds well

Combine eggs, sugar and lemon rind in a large bowl.
Heat over hot water, until warm.
Remove from stove and beat in a mixer at high speed until they are light, fluffy and tripled in bulk.

Add vanilla, fold in flour, then melted butter.
Be careful not to beat after flour is added.

Fill a pastry bag, fitted with a large plain round decorating tube, with the batter.
Squirt batter into the cavities of the madeleine mold, filling them 2/3 full.

Bake about 10 minutes, or until tops of cakes are golden.
Remove from molds immediately.

Grease molds again, refill with batter and bake.
Continue until all batter is used.


How to Order Madeleine Molds