For different flavored madeleines, try substituting other extracts -- raspberry, maple, rum -- for the vanilla. Or, for extra-special madeleines, try a ¼ teaspoon of Fiori di Sicilia flavoring.


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  • Prep Time


  • Total Time


  • Servings



  • Tbs. butter

  • ½

    cup granulated sugar

  • 3

    large eggs

  • ½

    tsp. vanilla

  • ¾

    cup unbleached all purpose flour

  • ½

    tsp. baking powder


1. Sift flour and baking powder, and set aside. 2. In a medium-sized mixing bowl, cream the butter and sugar until very light. Add the eggs, one at a time, beating for 3 minutes after each addition. Mix in the vanilla or other flavoring. Fold in flour and baking powder. 3. Preheat oven to 400. Butter the molds of the madeleine pan; melted butter, applied with a pastry brush, works well. Fill each mold 2/3 to 3/4 full. Bake 10 to 12 minutes, or until madeleines are light brown around the edges. Remove madeleines from pan and cool on a rack. Yield: About 20 to 24 madeleines.


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