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.

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Ingredients

Directions

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

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  • 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.

  • 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.

Reviews (3)

63 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 24
  • 2 star values: 21
  • 1 star values: 3
Rating: Unrated
11/20/2008
The wonderful part about being a creative cook and knowing history is the variations added to a receipes. Personally I've never had a lemon Madeleines, but I know they exist as well.
Rating: Unrated
11/20/2008
The wonderful part about being a creative cook and knowing history is the variations added to a receipes. Personally I've never had a lemon Madeleines, but I know they exist as well.
Rating: Unrated
11/01/2008
This isn't the real french recipe! There's usually lemon in it and they look wayy better! And they're not called Madeleine Cookies, just Madeleines.. Martha??!
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