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Madeleines are the dainty French treat that I hunt for in every coffee shop. They’re the size of a cookie with the texture of a cake, molded into decorative shells with the help of a special pan. The batter is made with a similar method to a genoise cake: Whole eggs and sugar are whipped until ribbony, folded with sifted flour, then combined with melted butter. The method is referred to as the foaming method, and it’s used to incorporate air into the batter, creating lift and giving the madeleines a light, airy texture. Be gentle when incorporating the flour and butter so that the tiny pockets of air in the eggs stay intact. As the butter is folded in, it may look like it will never be incorporated. Be patient! Keep folding, and the batter will smooth out, I promise. So is it a cookie or a cake? To be honest, it doesn’t matter, and as long as they keep being this delicious, I don’t actually care. They’re great on their own, with coffee or tea, or featured on a summer dessert charcuterie board. 

What do madeleines taste like? 

Madeleines are butter cakes, but they can carry whatever flavoring you add to them. This recipe uses browned butter and almond extract for extra nuttiness with orange zest instead of the traditional lemon zest to add a pop of brightness and color.

How can you keep the madeleines from sticking to the pan? 

To keep the madeleines from sticking, use a pastry brush to brush each well in the pan with neutral oil (canola, vegetable, sunflower) and dust with flour until each well is fully coated in a thin layer. Tap off any excess flour and chill the pan for a few minutes in the freezer before adding the batter. 

Store leftovers in an airtight container at room temperature for up to 4 days. To freeze, wrap baked madeleines individually in plastic and place them in a resealable container for up to 3 months.

(120 g.) all-purpose flour, sifted, plus more for dusting