French delicacy - Madeleine cookies

Cookie " Madeleine"is a truly iconic French confectionery product that has incredible softness, airiness, tenderness and a delicate aroma. The French sacredly honor his cult, because Madeleines represented France at Europe Day according to the program The Cafe Europe.

Legends of the creation of French Madeleine cookies - a dessert with a long history

Stanislav Leszczynski and his daughter Maria

Cookie " Madeleine"is simply covered in legends, but in each of them it is mentioned Stanislav Leszczynski- Duke of Lorraine, who lived in the 18th century. According to one of them, he was expelled to Lorraine and lived there with his daughter Maria. The Duke's maid loved little Maria very much and prepared a delicious cake for her and her father. Maria later married Louis XV- King of France. She took the recipe for the cookies she liked with her to Paris and passed it on to the pastry chefs. Versailles under the name of that same maid - Madeleine.

According to another legend, in 1755 Leszczynski hosted a dinner party in Paris. But just before the celebration, the pastry chef fell ill, and the enterprising cooks entrusted the girl with Madeleine bake cookies according to her grandmother's recipe, which she often treated them to. The dessert created a real sensation, so the cookies were named after the girl.

However, the “culprit” behind the popularity of baking remains Maria Leszczynski. By her order, the cookie recipe was handed over to the confectioners of Versailles, and soon it was served at the table of King Louis. Thus, the legendary liver is almost 260 years.

But what can we say about “ Madeleine"if you need to try it. Marcel Proust, famous French short story writer, gave the taste " Madeleine"special, magical meaning. The taste of cookies can evoke a flood of memories, as happened with the hero of the work “ In search of lost time" He has seen these cookies many times in the windows of confectionery shops, but the keeper of the meaning is the smell and taste, the taste of those very “ Madeleine”, capable of “without exhaustion, carrying a huge building of memory in its barely perceptible drop.” You can listen for a long time and contemplate the delights " Madeleine", but you should definitely try a "piece of France".

Madeleine cookie recipes

Like a real woman, " Madeleine“It’s boring to flaunt around in one outfit for so many years. She decided to “dress in new dresses,” but the excellent taste and delicacy of the cookies did not become worse at all. Quite the contrary: the new outfits only made this dessert even more beautiful!

Madeleine with lemon zest from Alexandre Dumas

One of the best classic recipes " Madeleine» introduced Alexandr Duma V " Culinary dictionary».
The great novelist was a great connoisseur of French cuisine, and simply loved to eat deliciously. During Dumas's lifetime " Madeleine"was already very popular, and the writer could not ignore it.

In order to get a taste of that time, we will leave the recipe in the original, of course, translated from French: “ Grate a piece of sugar with the zest of two citrons (lemons or oranges), finely grind the sugar to powdered sugar. Weigh out 9 ounces of the mixture, add 8 ounces of flour, sifted through a sieve several times, 6 eggs and 4 yolks, a pinch of salt and 2 tablespoons of vodka, mix with a wooden spatula.

Melt 10 ounces of butter from Isigny, skimming thoroughly. When foam stops appearing, the oil is ready. Strain it into another pan and cool. Pour the oil into the madeleine mold, then pour into the next mold, and so on. Each mold should retain a little oil, which will then flow down the walls to the bottom and give the cake a beautiful pattern.

Add the remaining oil to the dough, place the roasting pan over low heat and stir gently so that the dough does not burn. After a few minutes, when the dough begins to melt, remove it from the heat. Divide the dough into the molds without letting it cool». Note: ounce = 28.35 g. Isigny is a commune in Lower Normandy, France.

Madeleine cookies with poppy seeds from Gordon Ramsay

Madeleine cookies with poppy seeds

Ramsay in his recipe he uses 100 grams of butter, 3 eggs, 100 grams of flour and the same amount of sugar, 1 tablespoon of poppy seeds and the zest of one lemon.

First you need to melt the butter. Beat the eggs with a whisk until creamy and double in volume. Add sifted flour, zest and poppy seeds to the eggs. Then stir in the cooled butter.

Pour the dough into the mold, bake for 10-12 minutes at 180 degrees. The chef recommends stirring the dough very carefully so that it does not lose its airiness, and not opening the oven while baking.

Chocolate cookies "Madeleine" by Pierre Hermé from the book "Le LAROUSSE des DESSERTS"

According to the recipe of this culinary virtuoso, you need to sift together 70 grams of flour, 3.5 tablespoons of cocoa and 1.5 teaspoons of baking powder. Separately mix 90 grams of sugar, a pinch of salt and the zest of a quarter of a lemon. Using your fingers, rub the sugar until moist. Using a whisk, beat 2 eggs, add them to the sugar-lemon mixture and stir until smooth.

Squeeze the butter with your fingers and add small portions to the dough, continuing to whisk. Add flour mixture. Stir until smooth. Place the dough in a cool place overnight.

Pierre Hermé comments: " The characteristic bulge in the center of Madeleine is a result of the overnight time in the refrigerator. Even if you are in a hurry, still keep the dough in the cold for at least one hour. You won’t achieve bulge, but the Madeleines will bake much better and won’t seem raw inside. ».

Pierre Hermé describes the baking process " Madeleine" Thus: " The oven needs to be preheated to 220° C. Place the cookies in the oven. At the same time, insert the handle of a wooden spatula into the oven door so that air penetrates slightly. As soon as the temperature drops to 180 degrees, close the oven door. Then bake the madeleines for about 15 minutes until they have risen and are elastic to the touch.».

Tip for storing cookies " Madeleine» from Erme: « Store Madeleine at room temperature in a hermetically sealed box for no more than two days. If the cookies become slightly stale, don’t be upset: dip them in hot coffee and enjoy the taste of Madeleine».

You can decorate chocolate " Madeleine“In this way: melt 50 grams of white chocolate, grind pistachio nuts in a coffee grinder. Dip cooled cookies into chocolate and nuts. Place on a baking sheet lined with parchment and place in the refrigerator for 10 minutes until the chocolate hardens. If you love orange flavor, you can make orange madeleine cookies. It is prepared in the same way as lemon, only grated zest and juice of 1 orange are added to the main ingredients.

Madeleine cookie recipe with step-by-step photos

So, having learned from the best confectioners, let's start making cookies " Madeleine" To do this you need from your inventory:

- 2 bowls;

- cup;

- tablespoon and teaspoon;

- mixer or whisk;

- shell-shaped.

Using the ingredients we apply the rule "3 x 100«:

— 100 grams of butter;

- 100 grams of powdered sugar;

- 100 grams of flour;

- 1 tablespoon cocoa;

- a pinch of salt.

Cooking process

Let's turn on pleasant French music and start cooking. A good mood and a light smile will help in preparing this wonderful delicacy.

Step 1. Melt the butter. The butter must be “boiled” in a water bath or low heat, slightly evaporating the milk until a slight foam appears. Thanks to this, the cookies will be more crumbly and simply melt in your mouth.

Melt the butter

Step 2. Beat the eggs. Beat the eggs thoroughly with a whisk or mixer until fluffy and their volume has at least doubled. There is no baking powder in this recipe, since classic cookies are prepared without it. Eggs, with the correct beating technology, themselves are the leavening element of the dough.

Beat the egg into a fluffy foam

Advice! Do not use cold eggs, let them warm up, then they will beat better. To make the egg foam fluffier and more airy, use a large-diameter whisk.

Step 3. Add powdered sugar. Continuing to beat the eggs, carefully add powder in small portions. Using powder instead of sugar softens the texture of the dough, making the cookies more tender.

Add powdered sugar

Step 4. Mix eggs with flour and zest. Once all the powdered sugar has been added, set the mixer aside. Grate the lemon zest. Then sift the flour into the egg mixture through a fine sieve, add the zest and very carefully, using up and down movements, not in a circle, mix all the ingredients.

Mix eggs with flour

Advice! Pour boiling water over the lemon before grating it to soften it and enhance the flavor.

Step 5. Add oil. Pour the cooled melted butter into the dough in a thin stream along the side of the bowl, stir thoroughly. It is important to maintain a middle ground here. If you mix too intensely, the dough will seem raw; if you don’t mix, you risk being left without the proverbial “cap.” Divide the dough in half, add cocoa to one part.

Pour in oil

Step 6. Let the dough rest. Cover the finished dough with film and refrigerate for at least 5 hours, or preferably overnight. This stage is very important: if the dough does not settle, it will not rise well.

Let the dough sit

Step 7: Baking. Grease the mold with butter and sprinkle with flour. It’s better to grease even a silicone mold so that the pattern on the cookies is clearer. Fill the mold 70% with dough.

Fill the form 70% with dough

Feature of cookies " Madeleine" is the characteristic "comb". Every pastry chef has his own secret on how to achieve it. Let's check one of these secrets. Place the cookies in an oven preheated to 220 degrees for 3 minutes, then turn off. The products are suitable within 10 minutes. Then the oven is turned on again at 160 degrees and baked " Madeleine» until golden brown, about 5-6 minutes. Do not open the oven during baking. This method really works. Through the glass of the oven you can see how the cookies rise literally before your eyes. And here is the result:

Freshly baked madeleine cookies

Many confectioners claim that any biscuit product does not tolerate loud sounds and footsteps during baking. Try to keep the kitchen quiet while baking." Madeleine" Bon Appétit!

First of all, you need to prepare the form. It needs to be greased with butter, sprinkled with flour and put in the refrigerator.

I bake in a silicone one, so I don’t prepare it in any way or lubricate it with anything. The cookies come out perfectly and do not stick. If there is no special shell-shaped mold, this does not mean that you cannot make these cookies. Take a muffin tin, you will get cookies in the form of pucks, the main thing is not to put too much dough. Or any mold for biscuit cookies, there are many of them on sale now, in the form of flowers, squares and various figures.

Beat butter with sugar and eggs. It’s convenient for me to do this in a blender, but you can use a mixer or a whisk.

Using a fine grater, remove the zest from the orange and add to the dough. Add lemon juice.

Lightly chop the candied fruits with a knife. All additives should be small in size so that the cookies do not lose their shape and bake well. If using wet additions, it is best to lightly roll them in flour.

Gently mix the dough with a spatula.

Fill the molds with dough. I get 15 pieces, which means three molds are empty. I cut the apple into small pieces and put them in the cells. This is necessary so that the shape does not become deformed during baking. I once read this advice on a foreign website of a mold manufacturer and now I never bake in silicone molds with empty cells. I can then simply eat this apple or use it as an additive to oatmeal.

Cookies “Madeleine” (madeleine) is a confectionery classic of French cuisine, enjoying well-deserved success among sweet tooths all over the world. At its core, it is a small shell-shaped sponge cake that first appeared in Lorraine in northeastern France in the 18th century. Traditionally, they are made from a delicate dough, to which fleur-d’orange is added - orange water. According to one version, madeleines got their name from the name of the young girl Madeleine Paulmier.

In 1755, Stanislav Leszczynski, Duke of Lorraine and father-in-law of Louis XV, gave a large dinner at the Chateau de Commercy. During preparation, a serious dispute broke out between the manager and the cook, which grew into a scandal. Ultimately, the chef went on strike, refusing to prepare desserts for the ducal table. Saved the situation maid Madeleine, who volunteered to make cookies according to her grandmother’s recipe. The unusual taste of the cookies delighted the Duke and his retinue and soon “ madelenki" became a popular delicacy in Versailles. At least that's what the legend says.

But madeleine cookies gained widespread fame thanks to Marcel Proust’s seven-volume epic “ In search of lost time " Proust (1871-1922) entered the history of world literature as one of the brightest representatives of French modernism and the founder of modern psychological prose. He laid the foundations for a new type of literature called “stream of consciousness” literature. At the heart of his monumental work is the study of the transformation of the human self over time, and the main idea is that Time can only be found through an appeal to the sublime. Creativity is the ability to go back, plunging into previous sensations and long-forgotten experiences.
The episode dedicated to the Madeleines has become one of the most quoted in world literature.

“For many years now, nothing more existed for me from Combray than the theater of the drama of my going to bed, and so, one winter day, when I came home, my mother, seeing that I was cold, offered me a drink, against my customs, a cup of tea. At first I refused, but, I don’t know why, I changed my mind. Mom told me to give me one of those round and pot-bellied cakes called Petites Madeleines, the molds for which seem to be the grooved shells of mollusks of the type of scallops. And immediately, dejected by the dull day and the prospect of a sad tomorrow, I mechanically raised a spoon of tea to my lips, in which I soaked a piece of madeleine. At that very moment, when a sip of tea with crumbs of cake touched my palate, I shuddered, amazed at the unusualness of what was happening in me. A sweet sensation spread through me in a wide wave, seemingly without any reason. It immediately filled me with indifference to the vicissitudes of life, made its adversities harmless, its transience illusory, just as love does when it fills me with some precious essence: or, rather, this essence was not in me, it was me. I no longer felt mediocre, random, mortal. Where could this powerful joy come to me? I felt that it was related to the taste of tea and cake, but it was immeasurably superior to it, it must have been of a different nature. Where did she come from? What did it mean? Where can I grab it? I drink a second sip, in which I find nothing more than what was contained in the first, I drink a third, which brings me a little less than the second. It's time to stop, the power of the drink seems to be weakening. It is clear that the truth I seek is not in him, but in me”.

Thanks to “madeleines,” the hero of the novel is transported back in time, to a cloudless childhood with which he associates the taste of cookies. In French the expression “ Proust's Madeleine” has become a stable metaphor, denoting not only the “taste of childhood,” but also any simple thing that brings us back to memories of happy moments of a past life. Famous French philosopher Gilles Deleuze in his work “ Marcel Proust and signs ” examines in detail the phenomenon of “Madeleine” as “ an involuntary gateway to a whole avalanche of memories”.

… This taste was the taste of a piece of madeleine that Aunt Leonie treated me to on Sunday mornings in Combray, after soaking it in tea or linden blossom tincture, when I came to her room to greet her. When nothing remains from the long past, after the death of living beings, after the destruction of things, only more fragile, but more tenacious, more insubstantial, more persistent, more faithful, smells and tastes continue for a long time, like souls, to remind of themselves , wait, hope, continue, among the ruins of everything else, to carry, without exhausting under its weight, on its barely perceptible drop, the huge edifice of memory”.
Marcel Proust, “Towards Swann” (1913)

Over the many years of its existence, the classic recipe for making madeleine cookies has acquired an incredible number of different variations. In modern recipes, exotic fleur-d’orange is replaced with orange or lemon zest, and additional ingredients are often used: honey, tea, liqueur, rum, cocoa, chocolate, syrup, berries, various flavorings, etc.

They are baked in special shell-shaped molds, but you can also use other small cake molds.

Recipe for vanilla-lemon madeleine cookies
Ingredients :
2 large eggs
2/3 cup sugar
1 tea boat vanilla extract
1/2 teaspoon lemon zest
1 cup flour
10 tablespoons melted butter
A pinch of salt
Beat eggs with sugar until white. Add flour and mix with a mixer until completely smooth. Pour in the melted butter (not hot!), add zest, vanilla extract and salt, mix again with a mixer. Let the dough rest for at least 10 minutes before baking. in a cold place.
Divide the dough into the molds, having previously greased them with oil. Fill the molds 1/2 full, because... The dough will rise during baking. Bake in a preheated oven (180–200 degrees) for 7-10 minutes. When the madeleines have turned light yellow, check with a match for doneness and remove from the oven.

Recipe for honey madeleine cookies

Ingredients :
½ cup melted butter
1 ½ cups flour
1 teaspoon baking powder
3 eggs at room temperature
½ cup sugar
½ cup honey
Powdered sugar
Mix eggs, sugar and honey. Beat with a mixer at high speed until the mixture increases in size and turns white (about 5 minutes). Mix the flour with baking powder and combine with the honey-egg mixture. Pour in the melted butter and mix until smooth. Place the dough in the refrigerator for 1 hour.
Preheat the oven to 190C. Grease the mold with oil and fill the mold no more than 2/3 full with dough. Bake for 10-12 minutes until the edges of the cookies are golden brown. Sprinkle cooled cookies with powdered sugar.

Chocolate madeleine cookies recipe
Ingredients :
70 g flour
90 g sugar
3½ tablespoons cocoa powder
½ teaspoon baking powder
2 large eggs at room temperature
100 g melted butter
a pinch of salt
Mix together flour, cocoa and baking powder. Beat eggs with sugar and a pinch of salt until white. Add flour and butter to the eggs and mix until smooth. Cover the dough with plastic wrap and refrigerate for 1 hour.
Grease the molds with oil and fill no more than 2/3 of the volume with dough. Bake in a preheated oven (180C) for 10-15 minutes. until ready.

Recipe for Madeleine cookies with berries

Ingredients :
100g sugar
100 g wheat flour
100 g melted butter
2 eggs
1 packet vanilla sugar
Berries (currants, blueberries, raspberries, etc.)
Using a mixer, mix eggs, sugar and vanilla sugar. Add flour and gently mix with beaten eggs. Add melted butter and mix until smooth.
Grease the molds with oil and place the dough halfway between the molds. Place the berries on top and press them into the dough. Preheat the oven to 190C and bake the cookies until done. If desired, the finished cookies can be sprinkled with powdered sugar. Serve with yoghurt and add fruit.

Madeleine cookies are a classic of French cuisine. Its history begins in the 18th century in Lorraine, then the recipe miraculously finds its way to France to the confectioners of Versailles. Therefore, very easy to prepare, but at the same time exquisite French biscuit cookies become a favorite dessert for the European nobility. There are a great many recipes for this delicacy, and even one of the best is from Alexandre Dumas in the “Culinary Dictionary”.

Nowadays, cookies have become even more popular and have won love all over the globe. It is prepared in different countries and in different cuisines of the world. Original “Madelenki” are baked goods made from the most delicate dough, which contains sugar, butter, flour mixture with orange or lemon zest, and eggs. Let's look at step by step and with photos how to prepare this confectionery miracle.

Classic version of Madeleine cookies

Usually the finished dish is shaped like scallops. This is achieved through the use of special baking molds.

Components:

• Wheat flour – 150 g;
• Eggs - three pieces;
• Vanilla sugar - one package;
• Granulated sugar – 100 g (powdered sugar is better);
• Lemon (zest);
• Butter – 130 g.

Cooking instructions are as follows:

1. Beat sugar, eggs, vanilla sugar until fluffy white foam;
2. Sift the flour mixture together with the baking powder, add to the egg mixture and mix thoroughly. Gradually add softened butter, grated lemon zest, and stir everything. Cover the container with the dough with film and put it in the refrigerator for two to three hours (this is an important point, all French websites write about it). This will make our masterpiece more airy;
3. Lightly grease the molds with butter and sprinkle with flour. We spread the dough so that it fills the molds 2/3;
4. We set the temperature to 230 degrees and bake the dessert for four minutes, then reduce to 180 and bake for another five minutes. The cookies should acquire a golden hue and convex outlines;
5. Cool the finished products and sprinkle with powdered sugar.

Madeleine cookie molds in the shape of shells or scallops are sold in any pastry shop or in large supermarkets.

But you can do without silicone molds. As a replacement, simple disposable paper pans or containers for baking cupcakes and muffins are often used.

The classic recipe for madeleine cookies will appeal to novice housewives, because it is very easy to implement. You will get soft, wonderful cookies with an unforgettable aroma, prepared at home.

You can also bake a chocolate version of this amazing treat. These cookies will interest you with their brownish filling and incomparable aroma, because a little cocoa is added to the already familiar ingredients. The result is beautiful mulatto madeleines with a pleasant chocolate taste. You can also add orange zest or poppy seeds for piquancy and originality. Bananas, which are also often used as a separate ingredient, will add a new flavor note.

You can prepare the dough in the evening and put it in the refrigerator, and in the morning bake fresh cookies for coffee or tea. All this takes very little time, and the result is simply amazing.

Madeleine recipe from Julia Vysotskaya

Try to measure the exact amount of ingredients, because the final result directly depends on this. You need no more than 50 grams of flour per egg, or better yet 35 grams, then the cookies will turn out airy and not heavy. Do not overcook the dish in the oven; it should be slightly damp inside.

Product composition:

• Brown sugar – 100 g;
• Flour – 70 g;
• One lemon;
• Two eggs;
• Baking powder - a small spoon;
• Almonds (peeled) – 30 g;
• Vanilla extract – 1/4 teaspoon;
• Butter – 80 g.

Cooking diagram:

1. Preheat the oven to 180 degrees;
2. Grind almonds in a blender until powdered;
3. Mix flour with baking powder and add almond powder;
4. Grate the lemon zest on a fine grater;
5. Melt the butter (70 g);
6. In a food processor, beat the sugar and eggs until fluffy;
7. Add the flour mixture with almonds, lemon zest, vanilla extract and melted butter, whisking continuously. Knead for another minute on low speed;
8. Grease the molds for our dish (preferably “shells” or “scallops”) with the remaining oil, fill with dough and place in a heated oven for 10-12 minutes;
9. Cool the finished treat, then remove from the molds.

Biscuit cookies from Yulia Vysotskaya turn out incredibly tasty, airy, with a delicious magic of taste.

Madeleine with pistachios

You will really love the greenish color the pistachios give to your baked goods.

Ingredients:

• Two egg whites;
• Flour – 85 g;
• Candied orange peels - a handful;
• Fine sugar – 100 g;
• One egg yolk;
• Butter – 110 g;
• Unsalted pistachios – 50 g;
• Powdered sugar - teaspoon;
• Sea salt - 1/4 small spoon.

Cooking process:

1. Pre-set the temperature in the oven to 180 degrees;
2. In a small bowl, melt 100 grams of butter and cool it slightly;
3. In a blender, “beat” the pistachios into crumbs, add them to the flour mixture with sugar and salt;
4. Mix the candied fruits with the yolk, add melted butter, mix well;
5. Pour this mixture into flour and knead thoroughly;
6. Beat the whites into a strong foam and gradually mix into the dough mixture;
7. Grease the baking pans with the remaining butter and place the dough in them;
8. Bake for 10-12 minutes in a heated oven, and sprinkle the finished product with powdered sugar.

Madeleine will greatly delight your loved ones at a family tea party.

Citrus madeleine cookies

In world cooking, there are a variety of recipes for “Madeleines” with vanilla, salted caramel, and pistachios. The citrus version is also very popular.

Components:

• Two testicles;
• Lime, orange, lemon - one fruit each;
• Flour and brown sugar – 70 g each;
• Peeled almonds – 30 g;
• Sea salt – 1/4 small spoon;
• Baking powder – 10 g;
• Butter – 80 g.

Now the step-by-step recipe itself:

1. Set the oven temperature to 170 degrees;
2. Grind almonds in a blender until powdered;
3. Sift the baking powder and flour through a sieve and mix with “almond powder”;
4. We grate the zest of our three fruits on a fine grater;
5. Melt 70 grams of butter;
6. Beat the sugar and eggs in a blender until light;
7. We don't stop whipping. Add melted butter, add salt and beat for some more time;
8. Add the egg mass to the flour almond mixture, then add the zest completely and knead the dough;
9. Coat the cookie molds with the remaining butter, fill with the dough mixture and place in a preheated oven for 12 minutes;
10. Cool the freshly baked dish and then remove it from the molds.

As you can see, such a delicious masterpiece is very easy to prepare at home yourself.

Video: Madeleine Cookies Recipe

Place the cookie dough into the molds.

2 comments on this step

I have a comment. My dough was very liquid, not at all like the author's. I had to pour it rather than apply it. I really doubted the result, but the first portion of pect was made from liquid dough. I added flour to the second portion by eye. The conclusion is as follows: the cookies made from the batter are soft and light and do not harden after a while. The thick cookie dough is dense and hardens over time.

Lunata I have a comment. My dough was very liquid, not at all like the author's. I had to pour it rather than apply it. I really doubted the result, but the first portion of pect was made from liquid dough. I added flour to the second portion by eye. The conclusion is as follows: the cookies made from the batter are soft and light and do not harden after a while. The thick cookie dough is dense and hardens over time.

Lunata good evening. The recipe is proven, I always cook according to it, it turns out very tasty. Would you like to try making cookies using this recipe: www.vkussovet/recept/madlen/from=similar110 Bon appetit.

Anna Alekseevna Bezikova Lunata good evening. The recipe is proven, I always cook according to it, it turns out very tasty. Would you like to try making cookies using this recipe: www.vkussovet/recept/madlen/from=similar110 Bon appetit.
Expand discussion

March 12 — Tatyana Aleksandrovna Gorneeva
Hello Anna. And these cookies can only be baked in a mold. thanks in advance for your answer!

March 12 - Anna Alekseevna Bezikova
Tatyana Aleksandrovna, unfortunately, only wears a special madeleine uniform. You can, of course, try another one, but it won’t be Madeleine. but just cookies :)

February 26 – Julia
I've tried this recipe twice already. Thanks for it! Fast, simple and very tasty!
True, my molds are probably smaller since 7 minutes is just right.

March 01 — Anna Alekseevna Bezikova
Julia, bon appetit. Glad it worked out for you :)

November 18 - Nina Aleksandrovna Prokofieva
Anna, I just made it according to your recipe. Very very tasty! Thanks a lot.
P.s I almost ate the raw dough, it’s divine. -)

November 18 - Anna Alekseevna Bezikova
Nina Aleksandrovna, I’m very glad that everything worked out :). I agree with you that the dough and cookies are very tender. Try making it with lemon and lavender, the recipe is on the website.

November 27 – Natasha
good afternoon, mine also turned out a little runny. I added 20 grams of flour by eye and everything worked out

January 17 – Taisiya
Thanks for the recipe, I made it now.
I also had a runny dough, but I didn’t add flour, but put it in the refrigerator for about an hour, as advised in the original recipe, and the dough thickened significantly.) I’m coming to you with a photo report

January 17 - Anna Alekseevna Bezikova
Taisiya, good evening. Well done to you, the cookies look very tasty :). Thank you for photos.

January 17 – Taisiya
Anna, thank you for the recipe) I was looking for a special form for a long time to prepare it and it turned out the first time) delicious, my husband devoured it on both cheeks)) it’s good that I made a triple portion, although I put 250 grams of powdered sugar, not 300, because I have a bag with van sugar there was 15 grams, it turned out 45 grams, everything is interconnected))

March 02 — Anna Alekseevna Bezikova
Oksana, unfortunately, madeleines can only be made in these forms, you can try it as simple as baking a sponge cake, of course. Write how it goes :).