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+ servings
Plate in a wooden box filled with madeleine cookies.

Vanilla Madeleines

Made from scratch Vanilla Madeleines are a delicious soft mini cake made with hints of vanilla and almond extracts then a sprinkle of powdered sugar.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 madeleines
Author Jenn


Madeleine Batter

  • 1 Cup (125 grams) All Purpose Flour
  • 1 tsp Baking Powder
  • tsp Kosher Salt
  • ½ Cup (100 grams) Granulated Sugar
  • 1 tsp Almond Paste or Extract
  • 1 Tbsp Vanilla Bean Paste or Vanilla Extract and One Vanilla Bean Scraped
  • 2 Large Eggs
  • 1 Large Egg White
  • 8 Tbsp Unsalted Butter melted and cooled

Butter For Brushing on Molds

  • 3 Tbsp Unsalted Butter softened to room temperature


  • In a large bowl, hand whisk together flour, salt, and baking powder. Set aside.
  • In the bowl of a stand mixer with whisk attachment, combine sugar, eggs, egg white, almond paste and vanilla paste.
  • Whisk on medium high speed for 8-10 minutes until a light airy foam like consistency is formed. Almost like a soft meringue.
  • Remove bowl from mixer and slowly begin folding in flour mixture a quarter at a time using a soft rubber spatula.
  • Then, slowly pour in the cooled melted butter and gently fold into the mixture.
  • Cover bowl with plastic wrap and set in the fridge for 45 minutes.
  • Preheat oven to 350 F (176 C).
  • Generously brush softened butter across each shell shape to prevent sticking.
  • Fill each madeleine well with a heaping Tbsp of batter. Don’t flatten the batter, it will melt and fill the shell shape as it bakes.
  • Bake for 10-12 minutes until a light golden brown crust has formed around the edges.
  •  Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter.
  • Lightly dust with powdered sugar and serve.