Génoise Cookies

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

These cookies are variants on the Génoise butter cake batter. The ingredients are somewhat different, but the technique is essentially the same.


  • Clarified butter to coat pans
  • sticks butter (¾ cup)
  • ¼ teaspo


  1. Coat Madeleine cooky pans with melted, clarified butter. Refrigerate and then give a second coating of butter. Melt the sticks butter in a small skillet. Let it cool, but do not let it solidify.
  2. Stir baking powder into the flour. Put eggs, salt, and sugar into a