Easter Madeleines

cuisine French
difficulty Moderate
makes 24 cookies
season Spring & Summer


Vegetable oil cooking spray 2 cups cake flour 1 teaspoon sea salt 4 large eggs, plus 2 large egg yolks 1 cup caster sugar 2 tablespoons pure vanilla extract 2 teaspoons freshly squeezed lemon juice 20 tablespoons unsalted butter, melted and cooled 8 ounces Callebaut dark or white chocolate (or combination, or any other high quality chocolate), cut into very small pieces, or use chips 24 candied violas or other edible candied flowers


  1. Preheat the oven to 375 degrees F. and lightly cover the madeleine pan with cooking spray.
  2. Whisk the flour and the salt together in a bowl.
  3. In the bowl of an electric mixer, beat the eggs and the extra yolk on medium-high speed until the eggs are frothy, about 4 minutes.
  4. Add the sugar, vanilla and lemon juice and continue mixing until the batter is thick, about 4 minutes more.
  5. Turn off the mixer and gently fold the flour into the batter. Then fold in the melted butter.
  6. Carefully fill each of the scalloped molds in the baking pan to the top of the indented rim (but not over).
  7. Bake for 5 minutes and then rotate each pan and bake for 4 to 6 minutes more, or until the cakes are golden and spring back when touched lightly.
  8. Let the cookies rest and cool in the pan and then flip them onto a wire rack to cool completely.
  9. Gently melt the chocolate in a double boiler. When melted, dip the top half of each cookie into the chocolate and lay the chocolate coated cookie on a parchment lined half sheet baking tray.
  10. While the chocolate is still soft, press a candied viola into the center of the cookie and cool until the chocolate has hardened.
  11.  Arrange the cookies on a SERVING PLATTER.