Holiday Baking | Madeleines

ROSE & IVY Journal Holiday Baking | Madeleines

This week we are kicking off a week of holiday baking and cooking ideas. Getting in the kitchen this time of year is always very special, especially if you plan on gifting your treats or brining them to a holiday party. Today we are starting with Madeleines, the classic French treat that is an ideal addition to tea time or after a heavy meal. Reading and studying cookbooks of trained pastry chefs are one way that we like to polish our own baking skills. What we learned with this recipe is that the key to the fluffiest madeleines is to beat the butter, sugar and eggs for at most seven minutes until the batter has doubled in size. This creates visible air pockets that make the lemon scented pastry extra soft. A delicate shower of powdered sugar is the finishing touch to make this recipe stand out in your baking repertoire.

ROSE & IVY Journal Holiday Baking | Madeleines


1 stick unsalted butter, room temperature, plus two tablespoons melted for brushing tin

zest of one lemon, preferably organic

1/2 lemon juiced

3 eggs, at room temperature

1 egg yolk at room temperature

1/2 cup sugar

1/2 teaspoon salt

1 1/2 cups flour

1 teaspoon baking powder

powdered sugar, for dusting

Special Equipment: Madeleine molds

Directions: Sift together salt, flour and baking powder into a medium bowl, set aside. Combine butter, lemon zest, lemon juice, eggs and sugar into the bowl of a mixer. Beat for 5 to 7 minutes until doubled in size and when the beats are picked up ribbons form in the dough. Slowly add flour and stir to combine. Refrigerate for at least an hour or overnight.

To prepare madeleines, preheat oven to 350 degrees. If using metal tins, brush with remaining melted butter. Using a small cookie scoop, place dough into molds. Bake for 7 to 9 minutes until just golden and soft to the touch. Let cool slightly before removing from molds. Once cooled, dust with powder sugar and serve. Best enjoyed the day they are made.

Recipe adapted from The Cook’s Atelier by Marjorie Taylor and Kendall Smith Franchini 


Photography by ROSE & IVY