cookies 013 - Copy


I understand that Proust has dibs on Madeleine’s with his Remembrance of Things Past, but these are nevertheless one of my favorite cookies or little cakes; not only because of their light, ethereal taste, with the slightest hint of citrus and almost crispy edge, but because of I love the fictional character that bears their name

You must have a Madeline molded pan, with its fluted shell pattern, to give these cookies their proper shape and I think taste.

Madeleine’s are one of Kate’s signature bakes – always delicious, never too sweet but refreshing and most assuredly an indulgence.


2 Eggs

1 tablespoon of Vanilla – use the best Vanilla you can find

1 tablespoon of Orange Extract

1 teaspoon of Lemon Zest

1 cup of Confectioner Sugar

¾ cup of Flour

¼ teaspoon of Baking Powder

½ cup of Butter – melt in microwave and then cool



Heat oven to 375 degree, wash and dry mold, making sure it does not have any dry cookie particles on it, do this for every batch. Kate uses a non-stick pan, thus does not butter the pan, and has no issue removing the baked cookies, on to a wire rack to cool; if you are using an older aluminum pan, you may feel a need to butter, before filling the molds.

Beat eggs, with extracts for approximately five minutes, before beginning to add the sugar, a couple of tablespoons, at a time, beating for another five minutes. Combine the dry ingredients, and again, in small batches, fold into egg mixture, then gingerly add the melted butter.

Fill the mold with a teaspoon, being careful to clean off any spilled batter, and bake for approximately ten minutes until gold brown. Cool on a wire rack, and then remove from mold and enjoy with a perfect cup of tea, chocolate, or coffee!



Copy Protected by Chetan's WP-Copyprotect.