Madeleine Sandwich Cookies

A twist on the French classic, these come doubled up and filled with lemon curd and raspberry mascarpone.


For cookies

  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 1 pinch salt
  • 1 cup flour
  • 10 tablespoons butter, melted and cooled slightly
  • Madeleine baking sheet (available on amazon or at most specialty cooking stores)

For Filling

  • lemon curd
  • mascarpone
  • raspberries


  1. Preheat oven to 375 degrees and grease pan with a generous amount of butter and flour.
  2. With an electric mixer, beat eggs and sugar in a large bowl. Beat in vanilla, lemon peel, and salt. Add flour and beat until just blended. Gradually, add melted butter until blended.
  3. Spoon one tablespoon of batter into each indentation of the pan. Bake until puffed and slightly brown, about 12-16 minutes. Allow to cool before removing from pan.
  4. For filling: mix equal parts lemon curd and mascarpone in a bowl. Add desired amount of raspberries and mash with a fork. Stir until filling is blended and pink.
  5. Apply filling to the flat side of one cookie and top with the flat side of another.

Recipe by Shelly Sazdanoff. Photography by Heather Kinkel.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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