Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cinnamon Madeleines 3.2 (6) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 24 These traditional shell-shaped French cookies are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines. Ingredients 9 tablespoons unsalted butter, melted and cooled to room temperature, plus more for molds 1 ¾ cups all-purpose flour, plus more for dusting 2 ½ teaspoons baking powder 1 ¼ teaspoons ground cinnamon 3 large eggs ¾ cup plus 3 tablespoons sugar 5 tablespoons milk Directions Preheat oven to 375 degrees. Butter and flour madeleine molds. Tap out excess. In a medium bowl, sift together flour, baking powder, and cinnamon; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until creamy. Add flour mixture and milk; mix until smooth. Add butter, and beat until creamy. Cover with plastic wrap; chill for 20 minutes. Transfer mixture to a medium pastry bag fitted with a coupler. Pipe mixture into prepared molds. (Alternatively you can use 2-inch paper baking cases.) Transfer to oven, and bake until golden brown, about 9 minutes. Remove from molds immediately, and cool on a wire rack. Rate it Print