Unwrap the magic of madeleines! These delicate French tea cakes are about to become your new baking obsession. From classic lemon to adventurous matcha, we’ve gathered 18 irresistible flavors that’ll transform your afternoon tea or coffee break. Whether you’re a seasoned baker or just starting out, get ready to discover sweet, buttery perfection in every bite. Let’s dive into these delightful treats!
Classic French Lemon Madeleines
Zipping through my recipe archives for a timeless treat, I always return to these delicate French cookies that feel both elegant and comforting. I first fell for madeleines during a rainy Paris afternoon, and now baking them in my own kitchen brings back that cozy magic every time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and cooled slightly (I always use European-style butter for richer flavor)
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature—this helps the batter come together smoothly
– 1 cup all-purpose flour, sifted to avoid lumps
– 1 teaspoon baking powder
– Zest of 2 lemons (I prefer organic lemons since we’re using the zest)
– 1 tablespoon fresh lemon juice, squeezed right before mixing
– ½ teaspoon pure vanilla extract, my secret for a warm note
– Pinch of salt
Instructions
1. Preheat your oven to 375°F and generously grease a madeleine pan with butter or non-stick spray—this ensures easy release later.
2. In a medium bowl, whisk together the melted butter and granulated sugar until fully combined and slightly creamy.
3. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is pale and fluffy, about 2 minutes total.
4. Gently fold in the sifted all-purpose flour, baking powder, lemon zest, lemon juice, vanilla extract, and pinch of salt using a spatula until just incorporated; overmixing can make the madeleines tough.
5. Spoon the batter into each madeleine mold, filling them about ¾ full to allow for rising without overflowing.
6. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched.
7. Immediately remove the pan from the oven and let the madeleines cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Delightfully light with a crisp shell and tender crumb, these madeleines burst with bright lemon flavor. I love serving them warm with a dusting of powdered sugar or alongside a cup of Earl Grey tea for an afternoon pick-me-up.
Honey Lavender Madeleines
My kitchen always smells like a Provençal garden when I bake these—there’s something about honey and lavender that instantly feels both elegant and comforting. I first tried making madeleines after a friend brought me a tin from Paris, and I’ve been tweaking this recipe ever since to get that perfect little hump and tender crumb. Trust me, once you master these, you’ll want to keep a batch on hand for every impromptu tea party or cozy morning.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and slightly cooled (I always use European-style for richer flavor)
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature—this helps them incorporate smoothly
– 1 tablespoon honey (I prefer local wildflower honey for its floral notes)
– 1 teaspoon culinary lavender buds, finely ground with a mortar and pestle
– 1 cup all-purpose flour, sifted to avoid lumps
– ½ teaspoon baking powder
– A pinch of salt, which I find balances the sweetness perfectly
Instructions
1. Preheat your oven to 375°F and generously grease a madeleine pan with butter, making sure every shell is coated to prevent sticking.
2. In a medium bowl, whisk together the melted butter, sugar, eggs, and honey until the mixture is smooth and slightly pale, about 2 minutes.
3. Stir in the ground lavender buds until evenly distributed, releasing their aromatic oils into the batter.
4. Gently fold in the sifted flour, baking powder, and salt with a spatula, mixing just until no dry streaks remain—overmixing can lead to tough madeleines.
5. Spoon the batter into the prepared madeleine pan, filling each shell about ¾ full to allow for rising during baking.
6. Bake for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched.
7. Immediately remove the madeleines from the pan and transfer them to a wire rack to cool completely, which helps them crisp up slightly on the outside.
Just out of the oven, these madeleines have a delicate, cake-like texture with a subtle crunch from the golden edges. The lavender adds a gentle floral aroma that pairs beautifully with the warm honey, making them ideal for serving alongside a cup of Earl Grey tea or drizzling with a light lemon glaze for an extra zing.
Chocolate-Dipped Madeleines
Baking these delicate little cakes always transports me back to my first trip to Paris, where I discovered the magic of madeleines in a tiny patisserie near the Seine. There’s something so special about their shell-like shape and tender crumb, especially when dipped in rich chocolate—it’s the perfect treat to share with friends over coffee or savor as a sweet solo moment. I love making a batch on lazy Sunday afternoons; the aroma of butter and vanilla filling the kitchen is pure comfort.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and cooled slightly (I always use European-style butter for its higher fat content, which gives a richer flavor)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature (I set them out 30 minutes ahead—it helps the batter come together smoothly)
– 1 tsp pure vanilla extract (my go-to for that warm, aromatic note)
– 1 cup all-purpose flour, sifted (sifting prevents lumps and ensures a light texture)
– ½ tsp baking powder
– ¼ tsp salt
– 6 oz semi-sweet chocolate chips (I prefer Ghirardelli for their smooth melt)
– 1 tsp coconut oil (this helps the chocolate set with a lovely shine)
Instructions
1. Preheat your oven to 375°F and generously grease a madeleine pan with butter or non-stick spray—don’t skip this, or they’ll stick!
2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the room-temperature eggs one at a time, whisking after each addition until the mixture is smooth.
4. Stir in the vanilla extract until fully incorporated.
5. In a separate bowl, combine the sifted all-purpose flour, baking powder, and salt.
6. Gently fold the dry ingredients into the wet mixture using a spatula, just until no flour streaks remain—overmixing can make the madeleines tough.
7. Spoon 1 tablespoon of batter into each cavity of the prepared madeleine pan, filling them about ¾ full.
8. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched.
9. Remove the pan from the oven and let the madeleines cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
10. While the madeleines cool, melt the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
11. Dip the scalloped side of each cooled madeleine into the melted chocolate, letting any excess drip off.
12. Place the chocolate-dipped madeleines on a parchment-lined tray and let them set at room temperature for about 30 minutes, or until the chocolate hardens.
13. Once set, serve immediately or store in an airtight container.
Oh, the joy of biting into one of these! The madeleines are delightfully soft and buttery with a hint of vanilla, while the chocolate coating adds a decadent crunch that melts in your mouth. I love serving them stacked on a vintage plate with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra-indulgent dessert—they’re sure to disappear fast!
Almond Vanilla Bean Madeleines
Last weekend, I was craving something delicate and aromatic to pair with my afternoon tea, and these almond vanilla bean madeleines came to mind—they’re like little buttery clouds with a hint of nuttiness. I love how their classic shell shape makes them feel fancy, yet they’re surprisingly simple to whip up with pantry staples. Honestly, baking them always reminds me of cozy weekend mornings when I can take my time in the kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and cooled slightly (I use European-style butter for extra richness)
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature—this helps them blend smoothly into the batter
– 1 teaspoon pure vanilla extract (or the seeds from 1 vanilla bean if you’re feeling indulgent)
– 1 cup all-purpose flour, sifted to avoid lumps
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ⅓ cup finely ground almonds, which add a lovely nutty texture
– Powdered sugar for dusting, optional but pretty!
Instructions
1. Preheat your oven to 375°F and generously grease a madeleine pan with butter or non-stick spray—tip: chilling the pan in the freezer for 10 minutes beforehand helps the batter rise better.
2. In a medium bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and slightly frothy, about 2 minutes.
3. Gently fold in the sifted flour, baking powder, salt, and ground almonds until just combined; avoid overmixing to keep the madeleines tender.
4. Spoon the batter into the prepared madeleine molds, filling each about ¾ full—tip: use a small cookie scoop for even portions.
5. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
6. Immediately remove the madeleines from the pan and let them cool on a wire rack for 5 minutes.
7. If desired, dust lightly with powdered sugar while still warm for a sweet finish—tip: store leftovers in an airtight container to maintain their softness.
Very tender and fragrant, these madeleines have a delicate crumb with a subtle almond crunch that pairs beautifully with coffee or tea. I sometimes serve them with a dollop of lemon curd or alongside fresh berries for a bright twist.
Orange and Poppy Seed Madeleines
Sometimes the best baking projects are the simple ones that fill your kitchen with the most incredible aroma—like these Orange and Poppy Seed Madeleines. I love making a batch on a lazy weekend afternoon; the scent of citrus and warm butter is pure comfort, and they come together so quickly you can enjoy them with a cup of tea almost immediately.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and slightly cooled (I always use European-style for richer flavor)
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature—this helps them incorporate smoothly
– 1 tablespoon finely grated orange zest (from about 1 large orange, and I zest it right over the bowl to catch every drop of oil)
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour, spooned and leveled to avoid packing it down
– 1 tablespoon poppy seeds (I toast them lightly in a dry pan first for a nuttier taste)
– ¼ teaspoon baking powder
– ¼ teaspoon fine sea salt
– Extra butter and flour for preparing the madeleine pan
Instructions
1. Preheat your oven to 375°F (190°C) and generously butter and flour a 12-cavity madeleine pan, tapping out any excess flour.
2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened.
4. Stir in the orange zest and vanilla extract until evenly distributed.
5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt, then fold in the poppy seeds.
6. Gently fold the dry ingredients into the wet mixture using a spatula, just until no streaks of flour remain—overmixing can make the madeleines tough.
7. Spoon the batter into the prepared madeleine pan, filling each cavity about ¾ full; I use a small cookie scoop for neat, even portions.
8. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched.
9. Immediately remove the madeleines from the pan by inverting it onto a wire rack—if they stick, a gentle tap usually does the trick.
10. Let the madeleines cool completely on the rack before serving.
My favorite thing about these is their delicate, cake-like texture with those signature humps and crisp edges. Madeleines taste wonderfully of bright orange and subtle crunch from the poppy seeds, perfect for dunking into coffee or dusting with powdered sugar for a pretty finish.
Pistachio Rosewater Madeleines
Crisp edges with a soft, buttery center—these Pistachio Rosewater Madeleines are my go-to when I want something elegant yet simple enough for a cozy afternoon. I first fell for them at a tiny Parisian patisserie years ago, and now I make a batch almost every Sunday to pair with my morning coffee. There’s something magical about that classic shell shape infused with floral and nutty notes.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and slightly cooled (I always use European-style for richer flavor)
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature—they blend more smoothly into the batter
– 1 teaspoon pure vanilla extract
– 1 teaspoon rosewater (look for food-grade; a little goes a long way!)
– 1 cup all-purpose flour, sifted to avoid lumps
– ½ teaspoon baking powder
– ¼ teaspoon fine sea salt
– ⅓ cup finely chopped pistachios, plus extra for sprinkling on top
– Non-stick cooking spray or extra butter for greasing the pan
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease a madeleine pan with non-stick spray or butter, getting into every shell crevice to prevent sticking.
2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined and slightly glossy.
3. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is smooth and pale yellow.
4. Stir in the vanilla extract and rosewater, mixing just until incorporated—be careful not to overmix here to keep the batter light.
5. In a separate bowl, combine the sifted flour, baking powder, and sea salt, then gently fold this into the wet ingredients using a spatula until no dry streaks remain.
6. Fold in the finely chopped pistachios evenly throughout the batter.
7. Spoon about 1 tablespoon of batter into each cavity of the prepared madeleine pan, filling them about ¾ full to allow for rising.
8. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched.
9. Immediately remove the madeleines from the pan by gently tapping it upside down onto a wire rack—this prevents them from getting soggy as they cool.
10. Let cool completely on the rack for about 15 minutes before serving.
Melt-in-your-mouth tender with a subtle floral aroma, these madeleines boast a delightful crunch from the pistachios. I love serving them slightly warm with a dusting of powdered sugar or alongside a pot of Earl Grey tea for an extra cozy touch. They’re perfect for gifting in a pretty tin or enjoying straight from the rack—if you can resist!
Caramel Bourbon Madeleines
Ooh, the holidays are here, and my kitchen smells like a cozy bourbon bar meets a French patisserie! I’ve been tweaking this recipe for years—ever since my friend brought back a bottle of small-batch bourbon from Kentucky—and these caramel bourbon madeleines are my favorite festive treat to bake ahead for cookie swaps or lazy weekend coffee.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and cooled slightly (I always use European-style butter for richer flavor)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature—they blend smoother, trust me!
– 1 tsp vanilla extract
– 2 tbsp bourbon (I prefer a caramel-forward bourbon like Maker’s Mark)
– 1 cup all-purpose flour, spooned and leveled to avoid dense cakes
– ½ tsp baking powder
– ¼ tsp salt
– For the caramel glaze: ¼ cup heavy cream and ½ cup packed brown sugar (dark brown gives a deeper molasses note)
Instructions
1. Preheat your oven to 375°F and generously butter a madeleine pan—I use a pastry brush to get into every shell crevice.
2. In a medium bowl, whisk together the melted butter and granulated sugar until smooth, about 1 minute.
3. Add the room-temperature eggs one at a time, whisking vigorously after each until fully incorporated.
4. Stir in the vanilla extract and bourbon until just combined.
5. Tip: Sift the flour, baking powder, and salt directly into the wet ingredients to prevent lumps.
6. Gently fold the dry ingredients into the wet mixture with a spatula until no streaks remain; avoid overmixing to keep the madeleines light.
7. Spoon 1 tablespoon of batter into each madeleine mold, filling them about ¾ full.
8. Bake for 8–10 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
9. Immediately tap the pan on a counter to release the madeleines, then transfer them to a wire rack to cool completely.
10. For the caramel glaze, combine the heavy cream and brown sugar in a small saucepan over medium heat.
11. Cook, stirring constantly, for 3–4 minutes until the sugar dissolves and the mixture thickens slightly—it should coat the back of a spoon.
12. Tip: Let the glaze cool for 2 minutes before drizzling to avoid melting the madeleines.
13. Drizzle the warm caramel glaze over the cooled madeleines using a spoon or piping bag.
14. Tip: For extra flair, sprinkle a pinch of sea salt on top before the glaze sets.
15. Allow the glaze to set for 5 minutes before serving.
Ethereally light with a crisp shell, these madeleines boast a warm bourbon undertone that pairs beautifully with the buttery caramel drizzle. I love serving them slightly warm with a dollop of whipped cream or alongside a spiced chai latte—they’re perfect for gifting in a festive tin or savoring straight from the rack!
Matcha Green Tea Madeleines
Venturing into the world of French patisserie doesn’t have to be intimidating, especially when you start with these elegant yet simple Matcha Green Tea Madeleines. I first fell in love with their delicate shell shape and tender crumb during a trip to a tiny Parisian bakery, and I’ve been perfecting my own version ever since—adding a modern, earthy twist with vibrant matcha. They’re the perfect little treat to enjoy with an afternoon cup of tea, and I promise, once you make them, you’ll understand the hype.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup (1 stick) unsalted butter, plus 1 extra tbsp for greasing the pan—I always use European-style butter for its richer flavor.
– ¾ cup granulated sugar
– 2 large eggs, at room temperature—this is crucial for proper emulsification, so I take mine out about 30 minutes before baking.
– 1 tsp pure vanilla extract, my favorite for its warm, sweet aroma.
– 1 cup all-purpose flour, spooned and leveled to avoid a dense texture.
– 1 tbsp high-quality culinary-grade matcha powder—I splurge on a vibrant green one for the best color and flavor.
– ½ tsp baking powder
– ¼ tsp fine sea salt
– 2 tbsp honey, for a subtle sweetness that complements the matcha beautifully.
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease a 12-cavity madeleine pan with the extra 1 tbsp of butter, making sure to get into all the shell ridges.
2. In a small saucepan, melt the ½ cup butter over low heat until fully liquid, then set it aside to cool slightly—this prevents it from cooking the eggs later.
3. In a large mixing bowl, whisk together the sugar and room-temperature eggs vigorously for about 2-3 minutes until the mixture is pale and slightly thickened.
4. Whisk in the vanilla extract and honey until fully incorporated.
5. In a separate medium bowl, sift together the flour, matcha powder, baking powder, and salt to ensure no lumps and even distribution of the matcha.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix—just combine until no flour streaks remain.
7. Slowly pour in the cooled melted butter while folding continuously until the batter is smooth and homogeneous.
8. Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour; this chilling step is key for developing those classic madeleine humps.
9. After chilling, spoon about 1 tbsp of batter into each greased madeleine cavity, filling them about ¾ full.
10. Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers spring back lightly when touched.
11. Immediately remove the madeleines from the pan and let them cool on a wire rack for 5 minutes.
12. Dust lightly with powdered sugar if desired before serving.
Unbelievably light and fragrant, these madeleines boast a tender, cake-like interior with a subtle earthy bitterness from the matcha that’s perfectly balanced by the honey’s sweetness. I love serving them warm with a dollop of whipped cream or alongside a citrusy Earl Grey tea—their delicate shells make for an Instagram-worthy treat that’s as beautiful as it is delicious.
Coconut Lime Madeleines
Zipping through my recipe binder last weekend, I stumbled upon my grandmother’s classic madeleine recipe and felt inspired to give it a tropical twist—enter these Coconut Lime Madeleines. They’re the perfect little treat to brighten up a dreary afternoon, and the combination of zesty lime and sweet coconut always reminds me of beach vacations I wish I could take more often. Honestly, I’ve made these so many times that my kitchen perpetually smells like a sunny island getaway, and I’m not complaining one bit!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1/2 cup unsalted butter, melted and slightly cooled (I always use unsalted to control the saltiness)
– 2/3 cup granulated sugar
– 2 large eggs, at room temperature for better mixing—I leave them out for about 30 minutes
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour, spooned and leveled to avoid dense cakes
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Zest of 2 limes, finely grated (I love using a microplane for this to get every bit of flavor)
– 1/4 cup sweetened shredded coconut, plus extra for sprinkling
– Non-stick cooking spray or extra butter for greasing the pan
Instructions
1. Preheat your oven to 375°F and generously grease a madeleine pan with non-stick cooking spray or butter, making sure to get into all the shell indentations to prevent sticking.
2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined and slightly creamy.
3. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened.
4. Stir in the vanilla extract and lime zest, mixing until evenly distributed throughout the batter.
5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure no lumps—this helps create a light, airy texture.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix; stop as soon as no flour streaks remain.
7. Fold in the 1/4 cup of shredded coconut until just incorporated, then let the batter rest for 5 minutes to allow the flavors to meld.
8. Spoon about 1 tablespoon of batter into each cavity of the prepared madeleine pan, filling them about 3/4 full to allow for rising.
9. Sprinkle a little extra shredded coconut on top of each madeleine for added crunch and visual appeal.
10. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched—keep an eye on them, as they can go from perfect to overdone quickly.
11. Remove the pan from the oven and let the madeleines cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Lately, I’ve been serving these madeleines with a dusting of powdered sugar or a side of tangy lime curd for an extra burst of flavor. Their delicate, shell-like shape pairs beautifully with the moist, tender crumb infused with tropical notes, making them irresistible whether enjoyed with afternoon tea or as a sweet snack on the go.
Raspberry White Chocolate Madeleines
Nothing says “fancy but approachable” like these Raspberry White Chocolate Madeleines. I first fell for them at a tiny Parisian bakery years ago, and after countless batches in my own kitchen, I’ve perfected a version that’s just as delightful but way less fussy—perfect for a cozy afternoon treat or a last-minute dessert that still feels special.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and cooled slightly (I always use European-style for richer flavor)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature—this helps them blend smoothly without curdling
– 1 tsp pure vanilla extract
– 1 cup all-purpose flour, sifted to avoid lumps
– ½ tsp baking powder
– ¼ tsp salt
– ⅓ cup fresh raspberries, gently mashed with a fork (frozen work too, just thaw and drain first)
– ½ cup white chocolate chips, plus extra for drizzling if you’re feeling fancy
Instructions
1. Preheat your oven to 375°F and generously grease a madeleine pan with butter or non-stick spray—trust me, this prevents sticking disasters.
2. In a medium bowl, whisk together the melted butter and granulated sugar until smooth and creamy, about 1 minute.
3. Add the room-temperature eggs one at a time, whisking well after each addition until fully incorporated, then stir in the vanilla extract.
4. Gently fold in the sifted flour, baking powder, and salt with a spatula until just combined; overmixing can make them tough.
5. Fold in the mashed raspberries and white chocolate chips until evenly distributed, being careful not to overmix.
6. Spoon about 1 tablespoon of batter into each madeleine mold, filling them about ¾ full to allow for rising.
7. Bake for 8–10 minutes, or until the edges are golden brown and the centers spring back when lightly touched—a toothpick inserted should come out clean.
8. Let the madeleines cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
9. If desired, melt extra white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between, and drizzle over the cooled madeleines for a decorative finish.
So, what makes these little cakes so irresistible? They’re tender and buttery with pockets of tart raspberry and creamy white chocolate that melt in your mouth. Serve them warm with a dusting of powdered sugar or alongside a cup of Earl Grey tea for a truly indulgent moment—they’re sure to disappear fast!
Hazelnut Praline Madeleines
Crisp fall afternoons always put me in the mood for baking something that feels both elegant and comforting, which is exactly why I fell in love with these hazelnut praline madeleines. I first tried a version at a tiny Parisian café years ago and have been tweaking my own recipe ever since to capture that perfect shell shape and nutty sweetness. They’re surprisingly simple to whip up but feel special enough for a holiday cookie swap or a cozy weekend treat with coffee.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (I always spoon and level it for accuracy)
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted and slightly cooled (I use European-style for richer flavor)
– 3 large eggs, at room temperature—this helps the batter emulsify smoothly
– 1 tsp pure vanilla extract
– ½ tsp baking powder
– ¼ tsp salt
– ⅔ cup finely chopped hazelnuts, toasted (toasting them first deepens the nuttiness)
– ½ cup store-bought or homemade praline paste (my local gourmet shop carries a fantastic one)
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease two madeleine pans with butter or non-stick spray—every crevice matters for that classic shell shape.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined; set aside.
3. In a large mixing bowl, use an electric mixer on medium speed to beat the eggs and granulated sugar for 3–4 minutes, until the mixture is pale, thick, and ribbons form when you lift the beaters.
4. Gently fold in the melted butter and vanilla extract with a spatula, being careful not to deflate the egg mixture.
5. Sift the dry ingredients into the wet ingredients in two additions, folding gently after each until just incorporated—overmixing leads to tough madeleines.
6. Fold in the toasted hazelnuts and praline paste until evenly distributed throughout the batter.
7. Spoon 1 tablespoon of batter into each prepared madeleine mold, filling them about ¾ full; avoid overfilling to prevent spreading.
8. Bake for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched—they should have a distinct hump.
9. Immediately remove the madeleines from the pans and transfer them to a wire rack to cool completely.
10. Let these delicate cakes cool for at least 15 minutes before serving to allow the flavors to meld.
Lightly crisp on the outside with a tender, moist crumb inside, these madeleines boast a wonderful caramelized nuttiness from the praline. I love serving them slightly warm with a dusting of powdered sugar or alongside a dollop of whipped cream for an extra indulgent touch—they disappear fast at my house!
Pumpkin Spice Madeleines
Holiday baking always brings back cozy memories of my grandmother’s kitchen, and these Pumpkin Spice Madeleines are my modern twist on a classic treat—perfect for crisp fall mornings with a cup of coffee. I love how their delicate shell shape makes them feel extra special, and the warm spices fill the house with the most inviting aroma.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup unsalted butter, melted and slightly cooled (I always use high-quality butter for richer flavor)
– ⅔ cup granulated sugar
– 2 large eggs, at room temperature—this helps them blend smoothly into the batter
– 1 teaspoon pure vanilla extract
– ¾ cup all-purpose flour, sifted to avoid lumps
– 1 teaspoon pumpkin pie spice (my homemade blend includes cinnamon, nutmeg, and a pinch of cloves)
– ¼ teaspoon baking powder
– ⅓ cup pumpkin puree (I opt for canned for convenience, but fresh works too if you’re ambitious!)
– A pinch of salt, which I find balances the sweetness perfectly
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease a madeleine pan with butter or non-stick spray, making sure to get into all the shell crevices for easy release later.
2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined and slightly glossy, about 1 minute.
3. Add the room-temperature eggs one at a time, whisking thoroughly after each addition until the mixture is smooth and pale.
4. Stir in the vanilla extract and pumpkin puree until fully incorporated, creating a vibrant orange batter.
5. In a separate bowl, sift together the all-purpose flour, pumpkin pie spice, baking powder, and salt to ensure even distribution without clumps.
6. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain—overmixing can lead to tough madeleines, so be gentle here.
7. Spoon the batter into the prepared madeleine pan, filling each mold about ¾ full to allow for rising without overflowing.
8. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers spring back lightly when touched—a toothpick inserted should come out clean.
9. Immediately remove the pan from the oven and let the madeleines cool in the pan for 2 minutes before transferring them to a wire rack to cool completely; this prevents sticking and helps them set their signature shape.
10. For an optional finish, dust the cooled madeleines with powdered sugar just before serving to add a touch of sweetness and visual appeal.
Melt-in-your-mouth tender with a crisp shell, these Pumpkin Spice Madeleines boast a subtle pumpkin flavor enhanced by warm spices. I love serving them slightly warm with a drizzle of honey or alongside a spiced latte for an extra cozy treat—they’re perfect for sharing at holiday gatherings or enjoying as a quiet afternoon snack.
Conclusion
Here’s a sweet collection of 18 madeleine flavors to inspire your next baking adventure! From classic lemon to creative twists like pumpkin spice, there’s a perfect cookie for every taste. We hope you’ll try a recipe (or two!), leave a comment with your favorite, and share your baking joy by pinning this article on Pinterest. Happy baking!
