Rainy Morning Madelines

We woke up to a chilly, grey and drizzly Ohio morning. I don’t mind, though- I think those mornings are made for snuggling a pile of blankets and Howie, drinking epic amounts of tea and catching up on reading. Fortunately, I made some madelines this weekend, so I have the perfect accompaniment to my tea!

Madelines 4

If you’ve never had them, madelines are a cookie/cake hybrid…maybe a grown up cupcake? Ok, they’re nothing like a cupcake- they have a bit of a crackly outside and a dense inner texture, with no funfetti or frosting in sight. I usually use vanilla extract in these, but I happened to have vanilla paste and almond emulsion on hand, so I used those this time. Really, though, a teaspoon of regular vanilla is perfectly fine!

Madelines1For the madelines that I made this weekend, I decorated with confectioners’ sugar. For a really nice dessert, though, I like to dip them halfway in dark chocolate. Then I serve them for dessert with a cup of strong coffee, and pretend like I’m some sort of sophisticated grown up type person…


  • 2/3 cup white sugar
  • 1 cup flour
  • Pinch of salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract or emulsion {you could also use lemon extract}
  • 10 tbsp butter, melted

First, preheat the oer to 375 and prepare your madeline pan; you can butter and flour, but I take the easy way out and use Baker’s Joy. Next, whisk together the sugar, flour and salt. Stir in the eggs and flavorings, and add the butter. Mix until well incorporated.

At this point, there seems to be a number of options. Some people swear by freezing the molds, or by chilling the batter for a few hours. Personally…I just added a spoonful of batter to each indentation right after mixing it and was on my way. I baked them for eight minutes and my madelines turned out just fine. If you’d like to take those extra steps in chilling, by all means. Otherwise, don’t worry- no one dies if the batter isn’t cold 🙂