Originating in Northeastern France, these sophisticated, shell-shaped cookies are a taste of the French countryside: light, fresh, and elegant.
We elevated this recipe by using a high-quality organic EVOO. For most of our cooking and baking needs, we opt for Zimms Organics COOK EVOO, which adds an incredibly robust flavor to the dessert. However, depending upon what’s available in your pantry, this recipe could also substitute our HEAL EVOO. As Spanish Arbequina olives are naturally light and fruity, HEAL is also a fitting choice for such a delicate dessert.
- 3 eggs
- ½ tsp. salt
- 2 ½ cups flour (300 g.)
- 1 ¼ cups sugar (250 g.)
- 1 cup Zimms Organics EVOO
- 8 oz. milk
- 2 tsp. baking powder
- Zest of one lemon
- Preheat your oven to 355°F.
- Separate the egg whites from the yolks, placing the whites in a large bowl with the salt.
- Using a whisk, beat until stiff.
- Add the yolks and beat until well incorporated.
- In small increments, add the flour, sugar, oil, milk, baking powder, and lemon zest to the bowl. Pour these ingredients in gradually, stirring after each addition.
- Rub a madeleine tray with oil or butter to prevent the cookies from sticking.
- Fill each scallop-shaped well with a heaping tablespoon of batter.
- If you would like to jazz up your cookies, you can incorporate any additions at this point (some examples include blueberries, chopped nuts, chocolate chips, or dried edible flowers.
- Bake for 5–10 minutes. (These cookies bake very quickly, so be sure to keep an eye on them, but do not open the oven until the madeleines are golden brown.)
- When ready, remove the tray from the oven and set aside to cool.
- Enjoy dusted with powdered sugar.
These madeleines are perfect as a mid-afternoon snack served alongside a plate of orange slices, paired with a cup of your favorite tea or coffee, or at any family get-together or picnic—they never disappoint.
Watch video tutorial here!
Makes 30 Cookies