Grand Marnier Madeleines

Preparation info

  • Difficulty


  • Makes about


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

The Grand Marnier adds a delicious perfume to an already fabulous cookie.


  • 3 large eggs
  • 2 large egg yolks
  • Pinch salt
  • ¾ cup granulated sugar
  • 2 tablespoons Grand Marnier
  • cups sifted (all-purpose) flour
  • 10 tablespoons clarified butter (see Note)
  • confectioner’s sugar


Preheat the oven to 350°F. Butter and lightly flour 4 standard-sized madeleine molds.

Whisk the eggs and egg yolks together in a mixer bowl over simmering water until warm. Remove from the heat and add the salt. Beat with an electric mixer until the mixture is very thick. Gradually beat in the granulated sugar and continue to beat until the mixture is very thick and very pale yellow. Add the Grand Marnier and beat well. Sift the flour over the batter and gently fold in, then fold in the butter, a little at a time.

Spoon the batter into the molds slightly mounding the tops. Bake until the cookies are golden, about 15 minutes. Gently loosen the sides with a fork and turn out onto wire racks. Dust with confectioner’s sugar while still slightly warm.