Lemon Vanilla Madeleines

Lemon Vanilla Madeleines


These classic scallop shaped French cookies are very simple to make (provided you have the special pan) and quick to put together.  As you can see the ingredient list is short and contains common kitchen staples… you can have a batch of these made start to finish in less than a half hour! 

We had our first chance to make these just a couple weeks ago when a friend of ours came over and we experimented with her new Madeleine pan.  We ended up trying out a couple different recipes and this one here was the clear winner.  These make a great small dessert to end a meal or just to enjoy with an afternoon coffee.  We hope you like them!

We adapted the recipe from Donna Hay magazine and we found that it will make about 15 Madeleine’s (most madeleine tins will make 12 at a time – so you do have to patiently wait to make the last 3.  This is far better than filling the tins right to the top as doing so will inevitably cause the batter to spill over the edges of the mold, and the cookies will lose their elegant shape if you fill them too high) 

Ingredients / Ingredientes

  • 2 eggs / huevos
  • 1/3 cup sugar / taza de azúcar
  • 1 vanilla bean (seeds scraped out) / vainilla (semillas)
  • 1/2 cup of flour / taza de harina
  • 1 tsp baking powder / cucharilla de levadura en polvo
  • 6 tbsp butter melted / cucharadas de matequilla derretida
  • Zest of one lemon / cáscara de limón

Instructions / Instrucciones

  • Preheat the oven to 350 degrees / Calentar el horno a 350 grados
  • Place the eggs, sugar, vanilla seeds, and lemon zest in a mixing bowl and whisk together / Poner en un recipiente los huevos, azúcar, vanilla y cáscara de limón y mezclar todo.
  • Sift the flour and baking powder over the egg mixture and whisk to combine / Colocar la harina ( tamizada o colada) y la levadura en polvo a la mezcla de huevo y combinar los ingredientes juntos.


  • Add the melted butter and whisk once again until just combined / Agregar la matequilla derretida y mezaclar una vez más.
  • Brush the madeleine tin with melted butter and place in the freezer for a few minutes so that the butter sets up and the tin is chilled / Colocar un poco de matequilla en el recipiente de forma de madeleines y transladar el recipiente al congelador por algunos minutos.
  • Spoon the batter into the molds – this recipe makes just over 12 – be sure not to fill the molds too much as the batter will spread and rise while baking and you don’t want the edges of the madeleines to spill out of the molds / Colocar la mezcla en el molde, esta receta hace 12 galletas. Por favor no llenar mucho el molde con la masa, esto es debido a que la masa crecerá en el horno.


  • Bake for 8-10 minutes – until the edges are lightly browned and the centers are puffed / Hornear por 8 a 10 minutos hasta que estén un poco color dorado.
  • Remove from the oven and allow to cool for a few minutes before carefully removing them from the pan (unless you bought a non stick pan – like we should have – in which case they will slip right out) / Sacar el recipiente y dejar enfriar por algunos minutos antes de sacar las galletas fuera del molde.


  • Serve warm with coffee or tea.  These will keep for several days provided they are stored in an airtight container…Enjoy! / Servir con café o té. También puedes comer las galletas madeleines el día siguiente siempre y cuando estén  en un contenedor cerrado…Provecho!

Lemon Vanilla Madeleines... Provecho!