Cook time: 
Total time: 
Serves: 18
  • ½ cup sugar
  • ½ cup all-purpose flour (sifted)
  • 1 egg
  • 5 oz./10 tablespoons butter (softened)
  • 1 or 2 teaspoons vanilla (to taste)
  • 1 teaspoon almond extract, or 1 tablespoon crushed almonds
  • lemon zest from 1 lemon
  • pinch of salt
  1. Preheat oven to 350°F.
  2. Add sugar and egg in mixing bowl and mix on medium power for at least 7 minutes (mixing longer will not alter the end result), mixture expands at least 4 times original volume. When mixed, add butter and continue mixing until incorporated throughly, approximately 1 minute. Add lemon zest and vanilla and immediately begin adding the dry ingredients slowly by spoonfuls. Stop mixing immediately after last of flour is added. Using a mixing spatula clean the sides of the bowl and turn whole mixture over a few times to incorporate any unmixed ingredients.
  3. Butter and flour a madeleine pan. No shortcuts, we've tried.
  4. Using a #64 baker's scoop (1/2 oz./1 tablespoon) add one level scoop of batter per mold. Place pan in preheated oven for 14 to 16 minutes. When done, let sit in pan for a few minutes and ease out of molds with a spoon onto a cooling rack.
  5. Oven temperatures will vary, count on the first batch to be a bit under or over done. Adjust your cooking time accordingly and make note for further batches. Undercooked madeleines will tend to stick to the pan and get damaged trying to remove. If they do not remove easily put back into oven for 3-4 minutes.
  6. Top with a shake of confectioner's sugar before serving.
  7. Store in non-airtight container in cool dry place.
  8. Note: This is the basic 1 egg batch size that makes about 18 madeleines. 18 madeleines will never make it past the cooling rack stage, so count on quadrupling this recipe, at least.
Recipe by How to Decorate at