Madeleines for Mother’s Day

To celebrate Mother’s Day this year, go beyond buying your mom a mixed bouquet of flowers at the grocery store checkout. Show your mom that you love her by baking up some Lemony Madeleines.

Madeleines are small, buttery sponge cakes that are eaten as cookies. The special part about these lovely French cookies is that they’re best consumed the day they’re made. Bake the cookies in a special pan with 12 indentations of elongated scalloped shells. Serve them warm from the oven or coat them with a glaze once cooled. They’re ideal tea and coffee dippers.

Glazed and ready to devour!


The specialty pans are available in most baking supply stores. I recommend purchasing two pans. Most recipes yield two dozen cookies. If you purchase pans that have a darker finish and/or a nonstick coating, you may want to reduce your baking time by a couple of minutes or your oven temperature by 25°F.

Madeleine pan



Lemony Madeleines

3 eggs
1/2 cup unsalted butter, melted
1 tbsp grated lemon zest
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup ground almonds
1/2 tsp salt


3/4 cup icing sugar
2 to 3 tbsp lemon juice
Edible dried lavender (optional)

In large bowl, whisk together eggs, butter, lemon zest and vanilla. In separate bowl, whisk together flour, sugar, almonds and salt; whisk into egg mixture.

Spoon by heaping 1 tbsp into each mould of two well-greased 12-mould madeleine pans. Bake in centre of 350°F (180°C) oven until edges are golden, 12 to 15 minutes. Invert onto rack and cool.

Glaze: In small bowl, whisk icing sugar with lemon juice (adding more, if necessary, to thin). Brush over cooled madeleines. Sprinkle with lavender.

Freshly baked madeleines

Package the cookies as a gift



Happy Mother’s Day to my mom, Rose Sterling!


Wishing all mothers and mothers-to-be a wonderful Mother’s Day this year.

What are you planning for your mother this Mother’s Day?