I asked for a mini madeleine pan for Christmas last year because I’ve always been intrigued by these delicate cookies. I finally just got around to making them this past weekend, and my only regret is that I waited so long! They’re easy to put together, especially on the weekend when you can do something else around the house while the dough is chilling. They’re perfectly fluffy with a light crunchiness, and there are so many ways you can change up the flavor. However, be warned that the mini ones are very dangerous – I think I ate half the pan myself!
Recipe adapted from Baking From my Home to Yours by Dorie Greenspan.
- 2/3 cup flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup sugar
- Zest of 1 lime
- 2 eggs
- 2 tsp vanilla extract
- 6 Tbsp butter, melted
Whisk together the flour, baking powder, and salt.
Rub the sugar and lime together with your fingers until the sugar is moist and fragrant.
Add the eggs to the bowl. Beat the eggs and sugar 2-3 minutes and then beat in the vanilla.
Fold in the dry ingredients and then the melted butter. Press a piece of plastic wrap against the surface of the batter, and then refrigerate it for at least 3 hours or up to 2 days.
When ready to bake, preheat the oven to 400 degrees. Spoon the batter into the mold, filling each one almost to the top.
Bake mini madeleines 8-10 minutes or large madeleines 11-13 minutes. Sprinkle with powdered sugar and serve warm. Makes about 60 mini madeleines (and probably 12 regular madeleines, although I’m not positive).