Petite Madeleines

Petite Madeleines

Petite Madeleines are traditional small cakes from northeastern France.  They are very small sponge cakes that are baked in special shell shaped pans.  Even if you are on the customary “January diet” Petite Madeleines are a light and refreshing little treat. 


2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1/2 Cup Softened Butter

1 1/4 Cups Sugar

2 Eggs

3/4 Cup Milk

1 Teaspoon Vanilla Extract

2 Tablespoons Lemon Extract

2 Tablespoons Grated Lemon Peel

Preheat your oven to 350º F.  In a large size bowl beat together the eggs and sugar.  Add the softened butter, vanilla and lemon extracts to the egg mixture.  Beat for 2 minutes.  Add the grated lemon peel and beat another minute. In a medium size bowl combine the flour, baking powder and salt.  Alternate adding the flour mixture and the milk to the egg mixture.  Continue to beat on low while add the ingredients.  Grease the madeleine pans and spoon the batter into the pans.  Place into the oven and bake for 15 minutes.  Remember that every oven is different so check at 10 minutes.  The madeleines should be golden brown, but not too dark.  Remove from the oven and let cool for 5 minutes before removing from the pan.  Makes approximately 36 madeleines.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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