Lemon Madeleines

From the Wildflowers Inn, North Conway, NH.


2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Pinch of salt
1 cup all-purpose flour
10 t (1-1/4 sticks) unsalted butter, melted, cooled slightly
Powdered sugar


Preheat oven to 375 degrees F. Generously butter and flour pan for large madeleines* (about 3x1-¼ inches). Using electric mixer, beat eggs and ⅔ cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.) Dust cookies with powdered sugar. *A metal mold with scallop-shaped indentations, sold at cookware stores.

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