When someone requests a French dessert, I normally reach for my madeleine recipe before any other. They require relatively few and simple ingredients, they bake quickly, and they are a melt-in-your-mouth kind of amazing!
You can call a madeleine a cookie for its size and shape, but it’s really much more like a cake. They’re soft and spongey on the inside with just the slightest bit of crispiness on the outside (think muffin tops). The flavor is light and buttery with just a hint of almond. View below for step-by-step photos and the full recipe:
Prepping the eggs and vanilla and almond extracts: 
The eggs have to be whipped until they become foamy and lighter in color: 
Put the mixer on a lower speed and beat in the powdered sugar: 
The mixture should still look foamy and pale: 
Next, fold in the flour and baking powder, being careful not to deflate the batter: 
Finally, fold in the melted butter: 
Now, prep the madeleine dish with a thin layer of oil and a bit of flour: 
Spoon the batter into the pan, then, once baked and cooled, use a knife to wedge the cookies out. Sprinkle powdered sugar on top once cooled.
- 2 eggs
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 cup powdered sugar, plus more to top
- 2/3 cups flour
- 1/4 tsp baking powder
- 1/2 cup melted butter, cooled
- Preheat oven to 350ºF. Grease and flour madeleine baking trays.
- In a large bowl, combine eggs and extracts. Whip this mixture until thick and foamy; this should take about 5 minutes.
- With the mixer still running, gradually add in the powdered sugar.
- Sift in the flour and baking powder, and fold these ingredients in with a spatula.
- Pour in the melted butter and fold it into the batter with a spatula.
- With large spoons, scoop the batter into the cookies molds. Fill the molds only three-quarters full. Bake for about 8-10 minutes, or until they have risen and appear fully set.
- Allow cookies to cool in the pans for a few minutes, then gently loosen them with a dull knife. Sprinkle powdered sugar overtop.
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