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Nutrition Facts
Serving Size 1 (31g) Recipe makes 16 servings The following items or measurements are not included below: 1 lemons, zest of
Calories 135
Calories from Fat 71		(52%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 17mg		0%
Potassium 19mg		0%
Total Carbohydrate 14.7g		4%
	Dietary Fiber 0.2g	0%
	Sugars 8.4g
Protein 1.6g		3%
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Martha Stewart Madeleines

Recipe #183078 | 30 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mizzy
Aug 25, 2006

I got this recipe from a co-worker, who apparently originally got the recipe from the Martha Stewart website. These are light and spongey with a slight lemon flavor, a real treat.

SERVES 16 (change servings and units)

Ingredients

10 tablespoons unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cake flour (not self-rising)
1 pinch table salt
2 large eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
1 grated lemon, zest of
confectioners' sugar, for dusting

Directions

1
Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide). In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
2
Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.

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Featured Reviews for This Recipe

From: cookiedog

On Feb 7, 2009

I came to enter a recipe for madeleines that I had made from Bon Apetit and found this recipe so similar I decided to rate it instead. The only difference is that I used all all-purpose flour and 1/2 tsp. grated lemon zest. They came out beautiful and delicious!

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From: bricookie55

On Jan 24, 2009

Delicious! I wouldn't change a thing!

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From: *-Sabrina-*

On Oct 27, 2007

This recipe is great! i have tried several before, but nothing like this one. very fuffly, moist cookies... DELICIOUS!. This recipe also comes in her baking book, which is my new treasure! soon i will post her dessert recipes so everybody can have them!.

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From: Laurelbelle

On Jan 11, 2009

Excellent! I tried the French Madeleines recipe first, but this was much better. I cut the recipe in half and it filled my large Madeleine pan from Williams Sonoma perfectly. I had a hard time figuring out last time how much lemon zest to use, and they came out too lemony, I'd say i used about 1/2 teaspoon for this time and it was perfect! I ate most this morning, but just pulled them out of the fridge for an evening snack, and they were even better cold and a bit more crispy!

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