Baking & Dessert

By Madeleine Ignon | March 21, 2012

Photo: Madeleine Ignon

Apart from being my namesake dessert, Madeleines are among my favorite cookies because they have a wonderfully airy, cake-like texture, and have a uniquely beautiful shell shape. They’re delicious dipped in chocolate, or with chocolate chips mixed right in, but I prefer them plain, so the real flavor of the cookie can shine.

This recipe comes from a hotel in Avignon, France, and is probably among the more authentic versions. Enjoy warm with your favorite afternoon tea!

Photo: Madeleine Ignon

Adapted from Bon Appetit, February 2010

Method:

  1. Preheat oven to 350 degrees. Butter each cookie mold and dust with a little bit of flour to prevent sticking.
  2. Melt better in pan over medium heat, until the butter starts to brown.
  3. In a bowl, beat the egg whites, sugar, flour, and almond meal until the ingredients are well-blended.
  4. Melt the honey and beat it into the batter, then add the melted butter.
  5. Spoon 1 tbsp of the batter into each cookie mold.
  6. Bake for about 12 minutes, let cool, and then tap out each cookie. Serve warm.

Photo: Madeleine Ignon

For more of Madeleine’s great recipes, follow me on Twitter (@MarcusCooks)

Madeleines Recipe

Servings: 24 cookies
Calories: 80 per serving
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins

Ingredients

  • 9 tbsp (1 stick plus 1 tbsp) unsalted butter
  • 4 egg whites
  • 1 1/3 cups powdered sugar
  • 6 tbsp all-purpose flour
  • 1/4 cup almond meal
  • 1 tbsp honey(preferably flavored--I used local wild blackberry honey)
  • *You also need a special Madeleine pan, available at cookware stores

Directions

1, Preheat oven to 350 degrees. Butter each cookie mold and dust with a little bit of flour to prevent sticking.

2. Melt better in pan over medium heat, until the butter starts to brown.

3. In a bowl, beat the egg whites, sugar, flour, and almond meal until the ingredients are well-blended.

4. Melt the honey and beat it into the batter, then add the melted butter.

5. Spoon 1 tbsp of the batter into each cookie mold.

6. Bake for about 12 minutes, let cool, and then tap out each cookie. Serve warm.

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