Cinnamon Madeleines


These traditional shell-shaped French cookies are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.


  • 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


  1. 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.

  2. 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.

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