Madeleines, As Promised

The first week of May is a special one here in Kentucky because the eyes of the world are watching the historic Kentucky Derby.  The 2 Seasons is hosting a Derby Week Event featuring our favorite Kentucky bloggers.  Each day one of us will be posting a blog highlighting horses and Kentucky.  Be sure to stop by next week and learn about what makes Kentucky and the Derby great.


Happy Friday!!!  In yesterday’s blog I promised to share the recipe that I used to make Madeleines.  I got the recipe from my BFF.  Well, actually, she isn’t my girlfriend, but I wish she could be/would be my girlfriend.  She happens to be Ina Garten, more commonly known as The Barefoot Contessa, and like all of her other recipes, this one is pure perfection.  I’ve noticed that when you tell someone you are serving Madeleines, his/her face lights up.


Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan

The thing you need to remember about Madeleines is that you need a pan like this, so that each little cookie will look like a little sea shell.  You can find them at here for sure, and here.  They come in regular and non-stick finishes.


My cookies turned out really nice and yellow because Mr. Autumn bought some farm-fresh eggs at the organic farm for me, and the yolks were absolutely golden.




  • 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled

  • 3 extra-large eggs, at room temperature

  • 2/3 cup sugar

  • 1 teaspoon pure vanilla extract

  • 1 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon kosher salt

  • 1/3 cup sweetened shredded coconut (I omitted the coconut).

  • Confectioners’ sugar, optional


Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners’ sugar, if desired.



Take care and be sure to join us next week for the Derby Week Event.  Monday I’ll be writing about my day at the races and tell you some interesting facts about our beloved thoroughbreds.

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  1. says

    I have always wanted to try making madeleines. They are ‘reminiscent’ of Marcel Proust and I do love a literary connection to anything. So far I have only managed to eat them, but perhaps this time I will try and bake some. Thanks for the recipe.

  2. Beth says

    This is one of my favorite recipes as well. And as you know in my fantasy world, Ina Garten would be my next door neighbor!! I made my most recent batch of Madeleines with a quarter teaspoon of lemon extract.