Madeleine Recipe: How to Make French Baked Tea Cakes

People call them cookies, but they’re a delicate little butter cake. Madeleines are known for their scalloped shell shape and can be topped with just a sprinkle of confectioners’ sugar for a pretty presentation. Oh, and a dunk in chocolate!

The Madeleine story begins in 1858 when the wife of a wealthy banker, Madame Théophile Desiderius Gourmand, created the dessert for her daughter.

The perfect size and shape for the cake were inspired by one that she had eaten at the home of her friend Madame Carême – who was also an expert pastry chef.

The weather has changed now drastically. It’s hot when I wake up. The last thing I want to do is turn on my oven. But this weekend, I made Madeleine batter to bake it off that day. Then Netflix became a possibility, and the rest of the day was shot.


I wasn’t going to move. Since my blogging is always slacking, and I just seem to not be bothered to do anything lately, I knew I had actually to make these little french cookies and photograph them. It had been too long.

I miss the motivation I used to have for photos. Now I just get all ADD and cannot settle on a recipe, ingredient, prop anything. I get overwhelmed and end up doing nothing instead of just deciding on one. So I post nothing, so I don’t fail at something, but that’s really just failing itself because I did nothing. Not a very positive circle. 

So finally, doing some type of photo, just a simple post, was good. I miss the countless hours I would spend editing photos, looking at every single one of the hundreds of fonts I have, and trying to find the perfect one. Plus, I got to eat. Which makes everything better. Not a cake, not a cookie, little dollops of goodness. 



  • 250 g (2 cups) AP flour
  • 1 tsp baking powder       
  • 3/4 tsp salt
  • 6 large eggs, room temp
  • 228g (1 cup + 2 tbsp) sugar
  • 228g (1 cup) butter, melted & cooled
  • 1 tbsp + 1 tsp maple syrup
  • 1 tsp vanilla bean paste
  • powdered sugar for serving

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Whisk together eggs and sugar in a stand mixer until pale and fluffy, about 10 minutes. Sift flour mixture over the top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then maple syrup and vanilla—cover and chill for at least 2 hours.

Oven 350F. Let batter stand at room temperature for 10 minutes. Grease either a standard size or mini madeleine pan.

Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake until pale gold, 10-12 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and grease molds. Repeat with the remaining batter. Dust baked madeleines with powdered sugar.



Gabrielle Ciceri: I love the new design for the blog, it is seriously gorgeous. And I understand what you mean about lack of blog direction or inspiration. I lived in Paris this summer, and everything snowballed, first a week without posting and then a month, and now it is hard to get back on track. This recipe looks amazing, and even if you had trouble taking the pictures, they are beautiful!

Sabrina Sue Daniels: Hi Julie, I really love the new design of your blog. It’s so clean and straight now. Beautiful!!! Your pictures are like always awesome;-) Where did you get this beautiful porcelain egg carton from???

 xxx sabrinasue;-)

· Hi Sabrina, thank you so much! I got that egg carton a while ago from Target. – Julie

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