How to Make Madeleine Cookies

For learning how to make Madeleine cookies you should have a Madeleine cookie pan. This is a mold specifically designed for these cookies or you might call the shape like a “paw” or a “shell”. Actually there are many “paw cookie recipes” and shell cookie recipes which are baked in this same pan. 

How to Make Madeleine CookiesHow to Make Madeleine Cookies
Shell or Paw MoldShell or Paw Mold

If you do not have one or cannot get one, you can use these recipes and bake them in a small mini muffin tins. If you only have one pan and need more (They are not cheap), bake 1 batch, empty pan and repeat with several batches. If reusing molds let them cool slightly before brushing and dusting with flour. I keep dish water ready as I found it is just as fast to wash and dry as letting them wait to cool.


The Madeleine, a small French cookie cake has a long famous history dating back to the eighteen hundreds. As with most famous things there are usually several stories claiming the fame. It is said that “Madeleine” was the name of a young cook during the time of Louie XV. The origination of this cookie is said to have been Northeastern region of France.


When learning how to make Madeleine cookies, the original recipe was a small sponge cake eaten as a cookie. Today there are so many cookie recipes called “Madeleine” but are not sponge cakes. They are still good but I want you to know what you are eating. You will run across all kinds of recipes but only the sponge is the original.


NOTE: I really like to use EXTRA FINE granulated when making light cakes like the Madeleine.

NOTE: There are several different sizes of the Madeleine molds. Of course, this will make a difference in the number of cookies the recipe will make.

CINNAMON MADELEINES with apricot filling

Cinnamon Madeleines with Apricot FillingCinnamon Madeleines with Apricot Filling
Cinnamon Madeleines with Apricot FillingCinnamon Madeleines with Apricot Filling

Learn how to make Madeleine cookies deliciously flavored with cinnamon.

Dough

  • 1 ½ Cups flour
  • 6 Tablespoons butter
  • 1 Tablespoon sugar
  • 1 Egg yolk

Filling

  • ½ cup butter
  • ½ Cup sugar (Divided)
  • 2 Eggs
  • ½ cup ground almonds
  • ¼ Teaspoon almond extract
  • 1 Cup self rising flour
  • 1 Teaspoon cinnamon
  • Milk to mix
  • Apricot jam
  • 1 Tablespoon powdered sugar

For dough sift flour into a bowl and rub in the butter.

Stir in sugar, yolk and enough water to bind to a soft dough.

Roll out to ¼ inch thickness and place over molds pressing to fit.

Trim edges around each mold and chill 30 minutes.

PREHEAT OVEN TO 375F degrees.

FOR FILLING cream butter with sugar RESERVING 1 TABLESPOON.

Gradually beat in eggs then mix in almonds and almond extract; set aside.

Sift together flour and cinnamon; fold in with enough milk to make soft dropping consistency.

Place ½ TEASPOON jam into each pastry case; spoon filling into each case (On top of jam).

Bake for 15 to 20 minutes until filling is golden and springs back when lightly touched.

Cool on wire rack.

Mix powdered sugar and RESERVED 1 tablespoon sugar; sift over tartlets before serving.

Makes 24 (3 inch size).

Step One: Press Dough in MoldsStep One: Press Dough in Molds
Step Two: Spoon Apricot Jam into Dough ShellsStep Two: Spoon Apricot Jam into Dough Shells
Step Three: Spoon Filling On Top of JamStep Three: Spoon Filling On Top of Jam

MADELEINE COOKIES RECIPE

Madeleine Cookies RecipesMadeleine Cookies Recipes
Madeleine Cookies RecipesMadeleine Cookies Recipes

Learn how to make Madeleine cookies.

  • 2 Eggs
  • 1/3 Cup sugar
  • ½ Teaspoon vanilla
  • 1 Teaspoon grated lemon peel
  • 1 Cup flour
  • ¾ Cup butter (Melted and cooled)
  • 3 Tablespoons vegetable oil

PREHEAT OVEN TO 425F degrees.

Grease well and flour Madeleine pan to prevent sticking.

Combine in small mixing bowl eggs, sugar and vanilla.

Beat with mixer on high speed until thick and lemon colored (5 Minutes).

With rubber spatula fold in lemon peel; sprinkle in flour about 2 tablespoons at a time.

Gently fold in flour; fold in butter and salad oil 1 tablespoon at a time.

Fill shells about ¾ full; bake 8 minutes until golden. 

Immediately remove from molds to rack; cool completely.

Repeat until all batter is baked.

Makes 16 (3 inch size).


BEAR PAWS

Bear PawsBear Paws

You can use recipes for bear claws cookies from Eastern Europe when learning how to make Madeleine cookies.

  • 4 Ounces hazelnuts (Or filberts)
  • ¾ cup flour
  • ½ Cup powdered sugar
  • 1 Teaspoon cocoa powder
  • ¼ Teaspoon cinnamon
  • 1/8 Teaspoon salt
  • Pinch ground cloves
  • ½ cup butter (Cut into small pieces)
  • 1 Egg yolk
  • 1 Teaspoon grated lemon peel
  • Powdered sugar

Preheat oven to 350F degrees.

Toast filberts in oven about 10 minutes until lightly browned.

When cool enough to handle; rub in towel to remove skins.

Place in food processor and process until finely ground.

Add flour, powdered sugar, cocoa, cinnamon, salt and cloves.

Add the butter, yolk and lemon peel; process until dough ball forms.

Wrap dough in plastic wrap; chill for 1 hour.

PREHEAT OVEN TO 350F degrees.

Grease Madeleine pan and dust with flour.

Press 1 tablespoon dough into the depressions.

Bake 10 to 12 minutes until golden brown; cool in pan 3 minutes.

Cover with baking sheet and invert; tap pan to loosen.

Dust with powdered sugar before serving.

Makes 24 (3 inch size).


MADELEINE COOKIE RECIPE

Learn how to make Madeleine cookies which are probably most like the original.

  • 1 Vanilla bean
  • 1 Cup sugar
  • 5 Eggs
  • 2 Teaspoons grated lemon peel
  • 1 ¼ Cups sifted flour
  • 1Teaspoon baking powder
  • 12 Tablespoons melted butter (Cooled to warm)

Split open the vanilla bean and scrape out the seeds into mixing bowl (Reserve pod for other use; *SEE NOTE BELOW).

Add sugar and eggs to bowl; bear with mixer about 15 minutes until mixture triples in volume.

Sift flour and baking powder together; add lemon peel to mixture.

Sprinkle flour mixture into egg mixture folding in gently but thoroughly.

NOTE: Do not over mix.

PREHEAT OVEN TO 375F degrees.

Fold in the cooled melted butter; let batter set in cooled place 15 minutes (Not refrigerator).

Brush Madeleine molds with softened butter and flour; fill ¾ full with batter.

Bake 10 to 12 minutes until cookies spring back when pressed with finger.

NOTE: Reserved vanilla pod can be added to sugar to make vanilla sugar. Use the sugar in the chocolate shell cookies below or other recipes.


ALMOND RICE MADELEINES

Learn how to make Madeleine cookies with rice.

  • Vegetable oil cooking spray
  • 1 Cup whole blanched almonds (Lightly toasted; ground)
  • 1 ½ cups sugar
  • ¾ cup flaked coconut
  • 3 Cups cooked rice (Chilled)
  • 3 Egg whites
  • Fresh raspberries (Optional)
  • Frozen non dairy whipped topping (Thawed; OPTIONAL)
  • Powdered sugar (OPTIONAL)

Preheat oven to 350F degrees.

Coat Madeleine pan with vegetable spray.

Combine sugar and coconut with almonds in the food processor.

Process mixture until coconut is finely minced; add rice and pulse to blend.

Add egg whites; pulse to blend; spoon into Madeleine pan filling to tops.

Bake 25 to 30 minutes until lightly browned; cool completely in pans.

Refrigerate until ready to serve; serve with whipped topping and raspberries.

Sprinkle with powdered sugar; makes 36 Madeleine.


HOW TO MAKE MADELEINE COOKIES

Learn how to make Madeleine cookies with a basic recipe.

  • 1 Cup extra fine sugar
  • 2 cups sifted cake flour
  • Pinch salt
  • 4 Eggs PLUS 1 lightly beaten egg white
  • 2 Teaspoons grated lemon peel
  • ½ Pound melted butter (Cooled)
  • Powdered sugar

Preheat oven to 375F degrees.

Combine and mix flour, sugar and salt in bowl.

Add whole eggs one at a time beating with mixer thoroughly after each.

Fold in grated lemon peel; fold in the butter until batter is thoroughly mixed.

Fold molds 2/3 full; bake about 25 minutes until raised and well browned.

REDUCE OVEN TEMPERATURE to very low.

Brush with egg white, dust with powdered sugar and place back in oven.

Bake for 5 minutes to dry cookies out; cool on wire rack.

Makes about 20 small cakes.


FRENCH MADELEINES

Learn how to make Madeleine cookies with almond paste and almond extract.

  • 1 Cup almond paste
  • 1 cup sugar
  • 5 Eggs
  • 1 Teaspoon almond extract
  • 1 Teaspoon lemon extract
  • 1 Cup sifted flour
  • 1 Teaspoon baking powder
  • ½ Cup PLUS 2 tablespoons butter (Melted and cooled)

In large mixing bowl cream sugar and almond paste.

Add eggs one at a time beating well after each addition.

Add the almond and lemon extracts beating until light and fluffy.

Sift flour and baking powder together; gently fold into creamed mixture.

Fold in melted butter just until combined; refrigerate 1 hour.

PREHEAT OVEN TO 400F degrees.

Brush Madeleine molds with melted butter; dust lightly with flour.

Spoon batter into molds to ¾ full; bake about 15 minutes until golden.

Remove cookies from pan; cool completely and dust with powdered sugar.


CHOCOLATE SHELL COOKIES

Learn how to Madeleine cookies with a shell cookie recipe.

  • 1 Cup granulated sugar
  • 4 Egg whites (Stiffly beaten)
  • 2 Ounces semi sweet chocolate chips
  • ¼ cup cocoa powder
  • 3 Tablespoons lemon juice
  • 1 Tablespoon vanilla sugar
  • 8 Ounces almonds (Finely ground)

Fold the sugar into the beaten egg whites; gradually fold in the other ingredients.

Let the mixture rest for 1 hour; knead the dough until smooth.

PREHEAT OVEN TO 400F degrees.

Press the dough about ½ inch thick into the molds.

Bake 10 minutes or until light brown; cool on rack.


PEANUT BUTTER FILLED BEAR PAWS

Learn how to make Madeleine cookies with filled bear claws recipe.

Dough

  • 1 Cup solid shortening
  • 1 Cup creamy peanut butter
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 3 Eggs
  • 1 Teaspoon vanilla
  • 3 ½ Cups flour
  • 2 Teaspoons baking soda
  • ½ Teaspoon salt

Filling

  • ¾ cup creamy peanut butter
  • ½ cup milk
  • 1 ½ Teaspoons vanilla
  • 4 Cups powdered sugar

Preheat oven to 350F degrees; grease and lightly flour Madeleine molds.

For dough cream shortening, peanut butter and sugars until blended.

Beat in eggs and vanilla; set aside.

In another bowl combine flour, baking soda and salt.

Gradually beat flour mixture into creamed mixture.

Fill prepared molds about ¾ full; bake 11 to 13 minutes or until set.

Remove to racks to cool completely.

TO MAKE FILLING in small bowl combine peanut butter, milk and vanilla.

Beat until creamy and well blended; beat in powdered sugar until smooth.

Spread filling on top of half the cookies; press other half of cookies on top.

NOTE: Line up the 2 cookies with tops together with filling leaving shaped sides out. Press together.


BANANA SPICE SHELL COOKIES

Learn how to make Madeleine cookies with banana shell recipe.

  • ½ cup solid shortening
  • 1 Cup brown sugar
  • 2 Eggs
  • 1 cup mashed bananas
  • 2 cups flour
  • 2 Teaspoons baking powder
  • ¼ Teaspoon baking soda
  • ¼ Teaspoon salt
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon cloves
  • ½ cup chopped nuts (Finely chop)

Lemon Butter Glaze

  • 1/3 cup softened butter
  • 3 cups powdered sugar
  • 2 Tablespoons lemon juice
  • ½ Teaspoon grated lemon peel

Combine and mix shortening, sugar, eggs and banana.

Stir in remaining ingredients; cover and chill 1 hour.

PREHEAT OVEN TO 375F degrees; grease and flour Madeleine molds.

Spoon dough into prepared molds filling about 2/3 full.

Bake 8 to 10 minutes; cool on rack and cover with glaze.

TO MAKE GLAZE blend butter and sugar; stir in lemon juice and peel.

Beat until smooth and desired consistency adding more liquid if needed.

› Madeleine Cookies

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