Vanilla-Scented Madeleines

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Vanilla-Scented Madeleines

star rating (6) rate this recipe »
Published prior to 2008

These elegant cookies are wonderful with tea or coffee.

10 tablespoons (1 1/4 sticks, 5 ounces) unsalted butter
2/3 cup (4 1/2 ounces) sugar
3 large eggs, at room temperature
1/2 teaspoon salt
1 tablespoon vanilla extract
2 drops butter-rum flavor (optional)
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour, sifted or whisked, to aerate

Melt the butter, then set it aside to cool to room temperature.

In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick. Stir in the vanilla and butter-rum flavor. Add the flour and melted butter alternately, using a folding motion (be gentle!), so the batter loses as little volume as possible. Refrigerate the batter, covered, for 45 minutes or so, until it's thick.

Scoop the batter into the lightly greased wells of a standard-size madeleine pan, using 1 slightly rounded tablespoon of batter for each cookie (if you have only one pan, bake in sequence, keeping the remaining batter refrigerated). Bake the madeleines in a preheated 375°F oven for 12 to 14 minutes, until they're light brown at the edges. Cool in the pan for several minutes, then remove from the pan and cool completely on a rack.

Sift a light coating of confectioners' sugar over the madeleines just before serving. Or, dip in chocolate glaze: gently grasp the madeleine at one end, and dip the other end in the chocolate. Set on a rack (over parchment paper, to catch any drips) until the chocolate hardens. Store in an airtight container.
Yield: about 2 1/2 dozen madeleines.

Chocolate Glaze
1/4 cup (2 3/4 ounces) corn syrup
1/4 cup (2 ounces) water
3/4 cup (5 1/4 ounces) sugar
1 cup (6 ounces) bittersweet or semisweet chocolate, chopped

In a small pan, combine the corn syrup, water and sugar. Bring to a full rolling boil, stirring until the sugar melts. Remove from the heat, add the chocolate, and let stand for several minutes; then stir until smooth. Reheat as necessary to keep it soft enough for dipping, adding a bit of extra water if needed.


  • star rating 03/27/2015
  • m butler from Baton Rouge
  • This recipe is a keeper. I may use less salt the next time I make them.
  • star rating 09/25/2014
  • renelj from KAF Community
  • I've made this recipe twice now and it is far better than others I have tried. As suggested by another reviewer I used the fiori de sicilia which was very nice. But the plain vanilla was good too. Thanks KAF. Proust would be proud. I might try them with lemon or lime zest, too. Laurie@KAF
  • star rating 07/29/2012
  • Tom33040 from KAF Community
  • As long as you follow the recipe exactly (it's baking afterall!), this couldn't be easier or tastier. KAF sells an amazing extract called Fiori di sicilia - kind of citrusy/vanilla; it's a nice alternative to the rum/butter.
  • star rating 12/13/2011
  • Heidi from Georgia
  • The glaze is good, but it makes far more than needed. Is it possible to scale down the recipe?
    Feel free to cut this recipe in half if you have too much glaze left over. ~Amy
  • star rating 04/01/2010
  • Gilda from Redwood City, California
  • I LOVE THIS RECIPE!!!!!! For several years, now, this's the only Madeleines recipe I make. My family are in love with it and I like to brag about the fact that I MAKE THE BEST MADELEINES!!!!! I even made this recipe for a book signing by Chuck Williams, of Williams Sonoma, whose favorite cookie is a MADELEINES!!!! He loved them!!!!! This recipe is easy to follow and the result is just DELICIOUS!!!! Thank you for sharing this recipe.
  • 01/28/2010
  • tobermory from Chicago, IL
  • The cookies are delicious, easy to make and came out perfect. I don't care for the glaze recipe, the water sort of separates everything and I had never seen a glaze with water in it before. Just didn't put it on the cookies, which don't need them anyway.