The classic French cookie that is best served with a warm cup of coffee! With only 5 minutes of hands-on prep time, madeleines are the easiest cookie to make!
Servings: 12 madeleines
- 1 tsp baking powder
- ½ tsp kosher salt
- ¾ cup all-purpose flour plus more for dusting
- 2 large eggs room temperature
- ⅓ cup granulated sugar
- 1 Tbsp light brown sugar
- 1 Tbsp honey
- 2 tsp finely grated lemon or orange zest
- 6 Tbsp unsalted butter melted, warm
- nonstick vegetable oil spray
- confectioner's sugar
Whisk baking powder, salt, and flour together in a small bowl.
Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 400F. Lightly coat madeleine pan with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8-10 minutes for regular cakes.
Tap pan against counter to release madeleines. Dust with confectioner's sugar and serve warm.
- Make ahead: Batter can be made 1 day ahead. Keep chilled.
Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 149mg | Potassium: 18mg | Fiber: 1g | Sugar: 8g | Vitamin A: 217IU | Calcium: 30mg | Iron: 1mg