I'm excited to try this madeleine recipe. They are beautiful and look absolutely delicious. I love the story behind this recipe. My favorite recipes are those that come from people who have made the same recipe for years- passionately and with love.

Balaji -- The substitute for the electric mixer is elbow grease. I don't have one, either, and it makes madeleines a labor of love -- well worth it, but quite a workout on the arms! I actually enjoy my silicone molds, which is rarely the case for me (I almost always prefer more traditional methods and tools). The one I have produces the same teacake as the ones I've achieved with metal molds, but without the need to butter the molds. At all. Not to be ridiculous, but madeleines aren't really "cookies"... they're small cakes. I know, I know, there's no real definition of "cookie", but I thought I'd point it out, because the process is entirely different to most cookie-baking. In this sense, you could definitely bake the batter in a different type of mold (a few people asked)... it would probably be great in small muffin/patty-cake tins. However, a madeleine is only a madeleine when baked in that shape. You can't even call it an alternatively-shaped madeleine... it's just a tea-cake at that point. Finally.. Heidi, could you show us a picture of your non-scalloped sides? The real trick with madeleines is getting that quintessential "bump", which is difficult. The best way I've found is to lower the temperature partially through baking (a pain, especially in an electric oven), which provides an initial burst of a rise, then a slower completion.

I have been poking on your site for a little over a week now and absolutely love it!! I am at the moment enjoying myself a nice bowl of your homemade muesli which is delicious! Beautiful photos too. My sister will be spending a semester abroad in France next year I will be saving this recipe to make her some in the coming months. I am always inspired when I come here Thanks!

On your glowing recommendation I will give these a try and maybe I'll finally get what all the fuss is about. I've tried many a madeleine over the years, including from Miette and Bay Breads, and they always just taste like dry cake to me. I've had nothing but good luck with your recipes in the past, so I'll give these a whirl!

I adore Madeleines, and I make them often. They are my go to cookie also. I find that Meyer lemons, preferably homegrown are the best. I don't care for silicon pans either. Silpats are another story! I bought my pans from Williams-Sonoma. I have 4 pans in both sizes! When I make Madeleines, it's always at least 6 dozen. Blasphemy or not, I use Cook's powered vanilla. I just love the product. Also I cheat and use cooking spray with flour. I have tried Gale Gand's method of buttering-freezing and repeat of the pans to get a crisper shell. That works well, but I don't really see too much of a difference, but more prep work and time.

Thank you, thank you, thank you! I fell in love with madeleines when I lived in Paris for a year in 1992, and have been paying through the nose for them ever since...

The cookies have ridges only on one side. I also prefer the metal trays, they are a little expensive, but I don't think you can substitute them with anything else. Madeleines are a classic, I adore it :-))

Ohhh, I haven't made madeleines in ages! I wish I hadn't just made a peach pie, or else I'd whip up a batch. I don't like silicon molds at all, for anything-- I can be stubbornly traditional like that sometimes. Lisa, I'm pretty sure she flipped them just for the sake of the picture. Mine only get the ridges on one side.

exquisite! As a french woman, I can tell you: 1) that's a great recipe. 2) I'm fond of your tips 3) I've just ordered your book but it's so long to have it sent from US to France.... I also love your photo tips

Thanks for sharing this recipe! Looks easy enough! I need some cookies for a presentation I am giving tonight, so I think I will run into town to pick up the molds. I remember seeing them at a restaurant supply store and never knew what to do with them. I appreciate you taking the time to share these.

Heidi, Do you prefer the regular pan to the non-stick? I checked out your link and I want to order a pan...but I usually prefer the non-stick version...thoughts please? P.S. I LOVE your cookbook ;-} Gail

MMM,,,, I love this recipe, it sounds mouth watering! Now, is the flour plain, or self-rising? And, I don't have silicone or Madeleine pans, so what would be the best alternative?

Thnx for the recipe Heidi! I have missed these little babies so much since leaving Singapore where 'Deli France' and a local bakery used to have a steady supply of these everyday :)

Thank you! My grandfather have had me looking for good Madeleine recipes for as long as I can remember. Just like for Silvio -It reminds him of France!

This may be a silly question: How do the cookies get the ridges on both sides? Do they just rise that way? Do you have to flip the cookies in the mold, or is it a two sided mold?

is there a substitute for the pans?? i'm asking in this sense: can one use (say) patty cake tins to try the recipe -- and then if it's a success, go and buy the purpose-built pans? thank you, e

Is there a substitute for the electric mixer? If I am mixing by hand how much longer should I stir? I am a student, so I can't carry a lot of stuff around when I move (frequently).

Awesome, Heidi. Guess what we're making for the family reunion this weekend for Dad's 75th birthday party?! BTW -- how does Lanha's new KitchenAid mixer look? Kaly and I were kind of concerned about the color...

What a beautiful shot! I agree with you, silicone just doesn't have any style to it. :)

I am sad to hear you say that you do not like the silicone molds...especially after hearing that Lahna's husband is French! However, I would agree with you if you are using the molds that you can buy at the variety stores. If you use the kind that French chefs have been using for years, I would imagine that you would change your mind. Because the browning effect with Demarle products is precisely the reason bread artisans and pastry chefs use them almost exclusively! A French chemist, named Guy Demarle invented them for just such a purpose about 40 years ago for his family's bread baking business. The knock off brands in the stores give the real thing a bad name. Contact me if you would like more info. Thanks for taking this post.