Store them in an airtight container or storage bag on the counter for up to two days before they start losing their signature crunch. Madeleines get rather dry quite fast and it’s best to eat them within a couple days of baking unless you decide to freeze them (see below). Quite often I purchase the pre-made ones from Costco - they’re so good! This recipe is a copy cat and, honestly, homemade is always better. Madeleine cookies are a staple in our home. Pair them with a cup of Earl Grey or coffee for a relaxing afternoon treat.
Today, these cookies are eaten during tea time throughout all of Europe. Long story short, everyone loved her treats and they were lovingly named Madeleines after her. Her name was - you guessed it - Madeleine and the only recipe she knew was her grandmother’s tea cakes. Legend has it that this beloved cookie got its name from a young girl who served as pastry chef for the Duke of Lorraine. I think it really depends who you ask nowadays. Over the years, people have started calling them cookies because of their shape. These cookies, sometimes referred to as Classic French Madeleines, are actually small sponge cakes. This is a quick and easy recipe you will surely love. Madeleines are French, shell-shaped cookies. They are crispy on the outside and soft like cake on the inside.
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