Vanilla and Almond Madeleines

Dessert First Girl

Ready in: 45 minutes
Servings: 48


  • 1/4 teaspoon almond extract
  • 3/4 teaspoon baking powder
  • 1 1/2 cups (150 g) confectioners' sugar
  • 3 large eggs, room temperature
    Milk, Eggs, Other Dairy
  • 2 tablespoons grapeskin flour
  • 1 cup (125 g) all-purpose flour
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 2/3 cup (133 g) sugar
  • 1/2 cup (113 g) unsalted butter, cut into 1-in pieces
    Milk, Eggs, Other Dairy
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk
    Milk, Eggs, Other Dairy


  • Melt the butter in the microwave or on the stove.
  • Let cool to just warm.
  • Combine flours, baking powder, and salt together in a medium bowl. Set aside.
  • Combine eggs and sugar in bowl of a stand mixer fitted with paddle attachment. Beat on medium speed for about 6-8 minutes until very light and thick and the batter falls off the beater in ribbons.
  • Add vanilla and beat to combine.Sift flour mixture over the egg mixture in three additions. Use a rubber spatula to carefully fold the flour mixture in, trying not to deflate the batter as much as possible.
  • Add the butter in two additions, folding in carefully to incorporate.Scrape out batter in a container and cover. Refrigerate for at least 2 hours, or overnight if possible.Preheat oven to 350 degrees F. Butter and lightly flour a madeleine mold.Fill madeleine mold about 3/4 full. The batter will be thick - there's no need to spread the batter out or flatten it out, as the scooped round shape will help it form the distinctive "hump" when it bakes.
  • Bake about 8-10 minutes. until the madeleines are golden brown and dry and springy to the touch.
  • Remove from oven and immediately turn out madeleines onto a wire rack.
  • Let cool before glazing.
  • Combine all ingredients in a small bowl and whisk together until smooth. If it seems too thick, add another teaspoon or two of milk.Dip madeleines halfway in glaze and place on wire rack set over a baking sheet or paper towel to let dry.


  • Calories: 55.99  cal  (2.8%)
  • Fat: 2.29  g  (3.52%)
  • Saturated Fat: 1.33  g  (8.32%)
  • Carbohydrates: 8.2  g  (2.73%)
  • Sugar: 5.87  g  (6.53%)
  • Cholesterol: 18.28  mg  (6.09%)
  • Sodium: 17.75  mg  (0.77%)
  • Protein: 0.78  g  (1.55%)
  • Selenium: 2.15  µg  (3.07%)
  • Vitamin B2: 0.03  mg  (1.95%)
  • Folate: 7.09  µg  (1.77%)
  • Vitamin B1: 0.02  mg  (1.64%)
  • Vitamin A: 78.47  IU  (1.57%)
  • Phosphorus: 15.29  mg  (1.53%)
  • Iron: 0.21  mg  (1.15%)
  • Manganese: 0.02  mg  (1.09%)

Story Samples

News & Updates

Dungeons & Dragons Posts

All of my Books

Raven's Peak

World on Fire, Book 1.0

Raven's Fall

World on Fire, Book 2.0

Raven's Rise

World on Fire, Book 3.0

The Everett Exorcism

World of Shadows, Book 1.0

The Vatican Children

World of Shadows, Book 2.0

The Bishop's Legacy

World of Shadows, Book 3.0

The Ninth Circle

World at War, Book 0.0

Ripples Through Time

Time, Book 1.0

Second Chances

Time, Book 2.0


Horizon's Wake, Book 1.0


Horizon's Wake, Book 2.0

Graveyard of Empires

Graveyard of Empires, Book 1.0

Collision of Worlds

Graveyard of Empires, Book 2.0

All of my Skills