These buttery treats are half way between a cake and a cookie. They were made famous by the french writer Proust, who is whisked away to his childhood by the their heavenly taste. In the “madeleine incident”, as it’s known to the literati, they are remembered as being dunked in linden tea, although I think coffee would work just as well! If you can’t get your hands on a madeleine pan, the bottom of a muffin tin makes tiny little cakes that are just as good!


2 eggs
10 tbsp melted butter
2/3 cup sugar
1 cup flour
grated zest from half a lemon
pinch of salt


Preheat the oven to 375.
Whisk the egg in a bowl. Slowly add the melted butter and whisk until blended. Add the sugar and mix for about a minute.
Add the vanilla and lemon zest. Mix.
Add the flour and pinch of salt and mix until smooth.
Bake 12-15 minutes, depending on which pan you are using.

Thank you to my friend Nancy Wigston for sharing her recipe!

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