New This Month

Madeleine Cookies


Classic madeleines -- those perfectly delicate shell-shaped cookies -- are flavored with lemon or orange zest, but variations include chocolate, cocoa, almond paste, or nuts. Baked in scallop-shaped molds, these cookies are tender with a tight-grained interior and a delicate crust.

  • Yield: Makes 24 large cookies


  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 5 tablespoons all-purpose flour, plus more for pan
  • 1/2 cup whole hazelnuts, toasted
  • 1 1/4 cups confectioners' sugar, plus more for dusting
  • 1 Pinch of salt
  • 4 large egg whites
  • 1/4 teaspoon pure vanilla extract


  1. Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.

  2. Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.

  3. Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about 3/4 of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.

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