Scalloped shell-shaped madeleine pans are essential for this recipe from "Entertaining," by Martha Stewart. You can use confectioners' sugar to dust the cookies after baking.




  • Preheat oven to 375 degrees. Butter and flour madeleine pans carefully.

  • Melt butter and let it cool.

  • Beat eggs, salt, and sugar together until thick, about 8 minutes. Add vanilla. Fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into madeleine pans. Bake until golden, about 10 minutes. Remove from pans. Cool on racks.

Reviews (5)

9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
This is the recipe for the French classic, and the best one of all! It is essentially a genoise sponge.
Rating: Unrated
This recipe was very simple and quick. The madeleines came out with a great texture. I recommend it for first time madeleine makers. The lack of levener was no probelm, the cookies came out soft and fluffy.
Rating: Unrated
I have been using Martha's recipe for Madeleines since the Entertaining book was first published--and I have to say that this is an excellent recipe! I have used both large and small Madeleine pans and never once had a failure. There are no air holes; the Madeleines are nice and crisp; and I am always asked to make them for gatherings, both personal and business.
Rating: Unrated
Many authentic french recipes use 'levure', 'levure chimique' or baking soda instead of baking powder. I agree that some needs to be added. Granted, I did not make this recipe yet, but just by an ingredient scan--unless you use only the egg whites and whip those, then you don't need the soda or powder (?)
Rating: Unrated
Donn n n n n n t use this recipe! I've never had a problem baking Madeleines before, but I decided to try this recipe for a change since I trust Martha but it really is awful. Notice that this does not call for Baking Powder. Instead you are told to beat the eggs and sugar for way too long which fluffs up the batter with air bubbles instead of having Baking Powder rise the dough. Getting the delicate Madeleins out of the pan was impossible and they tasted too gooey instead of fluffy.