ALTHOUGH HAVING A SLICE OF LEFTOVER CAKE OR, say, a Dark Chocolate Espresso Madeleine with your morning coffee never hurt anyone, these breakfast-themed madeleines may inspire a little less diet guilt. The next time everyone’s headed to your house for brunch, serve madeleines made with cream cheese and lox instead of bagels. Or make madeleines that taste just like a blueberry muffin or cheese Danish. It’s easy to mix the batter the night before, so your madeleines are ready to pop in the oven first thing in the morning. Waking up to the scent of freshly baked Madeleines au Chocolat? Yes, please!
Banana Pecan Madeleines and Blueberry-Cream Madeleines
THESE ARE THE MADELEINE VERSION OF PAIN AU CHOCOLAT—A CLASSIC PUFF PASTRY FILLED WITH CHUNKS OF DARK CHOCOLATE. Even if you don’t have the time or patience to make a chocolate-filled croissant at home, these madeleines are a cinch to create and every bit as tasty as what you’d get in a French bakery. The rich taste of the chocolate is a delicious contrast to the vanilla-y cakelet. Serve these warm, when the chocolate in the middle is still gooey.
YIELD: 18 to 20 MADELEINES
¾ cup all-purpose flour
¾ tsp baking powder
6 tbsp (¾ stick) unsalted butter, plus 4 tbsp for pans (optional)
⅔ cup granulated sugar, plus an additional 2 tbsp for sprinkling (optional)
2 large eggs, room temperature
1 tsp vanilla bean paste or vanilla extract
1 tsp freshly grated orange zest
½ cup semisweet or dark chocolate chunks or chips
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold. Set pans aside.
2. In a small bowl, whisk together flour and baking powder.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended.
5. Add vanilla and orange zest and continue beating for another minute or so, then fold in flour mixture until just blended.
6. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until three-quarters full and then place 3 or 4 chocolate chunks in the center of each mold. Using the tip of a spoon or offset spatula, bury the chocolate in the batter. For a sweeter madeleine, sprinkle lightly with sugar before baking.
7. Bake for 10 to 12 minutes, until madeleines puff up and are golden brown.
8. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then use a small offset spatula to remove each one individually. Serve warm.
“Why, sometimes I’ve believed as many as six impossible things before breakfast.”
SUNDAY BRUNCH IN MY HOUSE ALWAYS INVOLVES PLATES OF SMOKED SALMON, capers, tomatoes, thinly sliced red onion, and bagels with cream cheese—and these madeleines taste amazingly similar. For the most vibrant flavor, use smoked wild salmon and serve these warm.
YIELD: 14 MADELEINES
¾ cup all-purpose flour
½ tsp baking powder
6 tbsp (¾ stick) salted butter, room temperature, plus 4 tbsp for pans (optional)
2 tbsp granulated sugar
2 large eggs, room temperature
2 oz cream cheese (not whipped), cut into small pieces, room temperature
⅓ cup diced lox
¼ cup diced red onion
1 to 2 tbsp diced fresh scallions
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour and baking powder.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
4. Let mixture cool for 3 to 4 minutes and then add eggs, whisking well after each, until completely blended.
5. Whisk in cream cheese, or blend with a handheld mixer. If you whisk by hand, the batter will be slightly lumpy.
6. Stir in lox, onions, and scallions until evenly distributed.
7. Using a scoop or a teaspoon, fill shell molds with batter until almost full. Gently press to distribute it evenly.
8. Bake for 10 to 12 minutes, until madeleines puff up and are golden brown.
9. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually. Let cool completely before serving.
AUTUMN MEANS FINDING THE PERFECT PUMPKIN FOR CARVING, finally being able to order pumpkin spice lattes again, and baking these pumpkin spice madeleines, which taste just like a slice of the moistest pumpkin bread you’ve ever eaten. In fact, they’re so good, you’ll serve them year-round.
YIELD: 16 MADELEINES (18 or 19 madeleines if using walnuts or chocolate chips)
¾ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
6 tbsp (¾ stick) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
½ cup brown sugar, either light or dark brown, packed
2 large eggs, room temperature
½ cup canned pumpkin puree (not pumpkin pie filling)
⅓ cup toasted walnuts, chopped, or ⅓ cup mini chocolate chips (optional)
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt 4 tablespoons of butter and brush into each mold.
2. In a small bowl, whisk together flour, baking powder, salt, and spices. (Note that you can substitute 2 teaspoons pumpkin pie spice for the cinnamon, ginger, and nutmeg.)
3. Place butter and brown sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended. Whisk in pumpkin until thoroughly blended.
5. Stir in flour mixture until incorporated. The batter should be smooth. Add walnuts or chocolate chips, if using (this will yield 2 or 3 more madeleines).
6. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
7. Bake for 10 to 12 minutes, until madeleines puff up and spring back when lightly pressed.
8. Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
WHEN I LIVED IN VERMONT, I LOVED THE ANNUAL RITE OF PASSAGE OF TAPPING MAPLE TREES TO MAKE SYRUP. A few years ago my husband, Matt, even tried it out himself. Matt’s maple syrup was proof that there’s no substitute for the real deal. To make these madeleines I paired maple syrup with granola, two breakfast staples. I love serving them with a small dish of vanilla or plain Greek yogurt.
YIELD: 12 TO 14 MADELEINES
¾ cup all-purpose flour
¾ tsp baking powder
¼ tsp salt
6 tbsp (¾ stick) unsalted butter, plus 2 tbsp for pans (optional)
¼ cup granulated sugar
¼ cup brown sugar, either light or dark, packed
1 large egg, room temperature
¼ cup real maple syrup (the darker the syrup, the stronger the maple flavor)
1 cup of your favorite granola, either homemade or store bought
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 2 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. Place butter and sugars in a 2-quart microwavable glass bowl or measuring cup. Microwave on low for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for 3 to 4 minutes and then add egg, whisking well until completely blended. Add maple syrup and flour mixture and whisk until thoroughly blended.
5. Using a scoop or a teaspoon, fill shell molds with batter until almost full. Top each with a generous spoonful of granola, gently pressing it into the batter.
6. Bake for 10 to 12 minutes, until madeleines are slightly mounded.
7. Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
WHEN YOU’VE GOT A BUNCH OF OVERRIPE BANANAS IN YOUR FRUIT BASKET THAT YOU DON’T WANT TO WASTE, make these madeleines. They taste just like a slice of moist, rich banana bread.
YIELD: 12 MADELEINES
½ cup plus 2 tablespoons all-purpose flour
½ tsp baking powder
¼ tsp salt
6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional)
½ cup dark brown sugar, packed
1 large egg, room temperature
½ tsp vanilla bean paste or vanilla extract
⅓ cup mashed ripe banana (about 1 medium banana)
⅓ cup toasted unsalted pecans, chopped
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat one 12-shell pan with baking spray, or melt an additional 2 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. Place butter and brown sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
4. Let mixture cool for about 3 to 4 minutes and then add egg, whisking well until completely blended. Whisk in vanilla and banana, then add flour mixture and whisk until thoroughly blended. Stir in pecans.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
6. Bake for 10 to 12 minutes, until madeleines puff up and edges are golden brown.
7. Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
APPLE PIE, APPLE TURNOVERS, APPLE UPSIDE DOWN CAKE … the fruit we’re supposed to eat every day to keep the doctor away certainly makes a mean pastry. These madeleines are adapted from a recipe my friend Francie shared with me. Her French grand-maman, Alice Charbonneau, made an amazing apple turnover, which I transformed into a madeleine (naturally!). Serve them warm with a scoop of vanilla ice cream or, if you’re opposed to eating ice cream for breakfast, a dollop of vanilla Greek yogurt.
YIELD: 24 MADELEINES
10 tbsp (1¼ sticks) unsalted butter, melted and cooled, plus 4 tbsp for pans (optional)
1 cup all-purpose flour
¼ tsp salt
3½ tsp ground cinnamon, divided
2 large eggs, room temperature
⅔ cup granulated sugar, plus more for sprinkling (optional)
2 tsp vanilla extract
1 tsp freshly grated lemon zest
1 cup peeled and chopped apple (small to medium size)
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, salt, and 1½ teaspoons of the cinnamon.
3. Place eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 to 4 minutes, then increase speed to high and continue to beat until batter is light and fluffy, about 4 to 5 minutes. Add vanilla, the remaining 2 teaspoons cinnamon, and zest and continue beating for another minute.
4. Turn off mixer. Remove bowl from mixer and, using a small rubber spatula, stir in flour mixture until incorporated. Drizzle melted butter over batter and fold in. Add apples and fold into batter.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly. If desired, sprinkle a little sugar over each madeleine.
6. Bake for 9 to 12 minutes, until madeleines puff up and edges are golden brown.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.”
IT’S THE QUINTESSENTIAL CHILDHOOD SANDWICH FOR GOOD REASON: the salty and sweet flavors in a PB&J are an irresistible combination. That’s why I had to figure out a way to turn this brown-bag lunch favorite into a madeleine. You can easily personalize these with your favorite jam or swap chunky peanut butter for smooth. Just make sure you serve these madeleines with a glass of ice-cold milk!
YIELD: 12 MADELEINES
½ cup all-purpose flour
½ tsp baking powder
¼ tsp salt (omit if using salted peanut butter)
6 tbsp (¾ stick) unsalted butter, room temperature, plus 2 tbsp for pan (optional)
½ cup light or dark brown sugar, firmly packed
1 large egg, room temperature
½ tsp vanilla extract
⅓ cup smooth, unsalted natural peanut butter
1. Place a rack in the center of the oven and preheat oven to 325°F. Coat one 12-shell pan with baking spray, or melt an additional 2 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, baking powder, and salt (if using).
3. Place butter and brown sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
4. Let mixture cool for about 3 to 4 minutes and then add egg and vanilla, whisking well. Whisk in peanut butter until completely blended. The batter will be thick, sticky, and shiny.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until three-quarters full. Gently press batter to distribute it evenly. Place ½ teaspoon jelly in each center and press it into the batter slightly.
6. Bake for 10 to 12 minutes, until madeleines puff up and edges are golden brown.
7. Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then use a small offset spatula to remove each one individually. Let cool completely.
“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give.”
MY LOVE FOR MORNING GLORY MUFFINS INSPIRED ME TO CREATE THESE MADELEINES. They taste a little like carrot cake with a hint of pineapple, and the recipe can easily be tweaked to include the flavors you like best. Feel free to substitute pecans for the walnuts, add raisins and coconut, or even swap in whole-wheat flour for some or all of the white flour. Serve with bowls of fluffy whipped cream-cheese spread for a healthy-ish breakfast that tastes more like dessert.
YIELD: 16 to 18 MADELEINES
¾ cup all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
⅛ tsp salt
1 tsp ground cinnamon
½ cup light or dark brown sugar, firmly packed
⅓ cup vegetable oil
1 large egg, room temperature
½ cup crushed pineapple, drained
½ cup grated carrot (grate in a food processor to save time)
⅓ cup walnuts or pecans, chopped
WHIPPED CREAM-CHEESE SPREAD
½ cup (1 stick) unsalted butter, room temperature
6 oz cream cheese (not whipped)
2 tsp vanilla bean paste or vanilla extract
2¼ cups confectioners’ sugar
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Place brown sugar and oil in a 2-quart glass bowl or measuring cup and whisk until smooth. Add egg and whisk until completely blended.
4. Add pineapple, carrots, and nuts and stir well to combine. Then add flour mixture, blending well.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
6. Bake for 10 to 12 minutes, until madeleines puff up and spring back when pressed lightly.
7. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl if using a hand mixer). Beat on low speed for 1 minute, then increase speed to medium-high and continue beating for another 4 to 5 minutes, until mixture is light and fluffy. Spread onto madelines with an offset spatula. Store unused spread in the refrigerator for up to 3 days.
THE ROUND, OFTEN CHEESE-FILLED PASTRIES KNOWN IN THE UNITED STATES AS DANISHES ARE ORIGINALLY FROM VIENNA, AUSTRIA. The combination of flaky, buttery pastry stuffed with a range of fillings—from chocolate and cheese to custard and jam—make them a much-loved morning treat. The ricotta cheese filling in these madeleines tastes rich but light, making them less dense but every bit as tasty as a true danish.
YIELD: 16 MADELEINES
6 tbsp (¾ stick) unsalted butter, room temperature, plus 4 tbsp for pans (optional)
½ cup granulated sugar
1 large egg plus 1 large egg white
½ tsp vanilla extract or vanilla bean paste
½ cup all-purpose flour
½ tsp baking powder
⅓ cup sliced almonds
RICOTTA FILLING
¾ cup whole-milk ricotta cheese
⅓ cup granulated sugar
1 large egg yolk
½ tsp freshly grated lemon zest
½ tsp freshly grated orange peel
½ tsp vanilla extract
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
3. Let mixture cool for about 3 to 4 minutes and then add egg, egg white, and extracts, whisking well until completely blended.
4. In a separate bowl, whisk together flour and baking powder. Stir into butter mixture until completely blended.
5. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly. Set pans aside while you make the filling.
6. In a medium bowl, place all the ricotta filling ingredients and whisk until thoroughly blended.
7. Place about ¾ teaspoon of filling into the center of each madeleine; the filling should sink into the batter. Sprinkle sliced almonds over madeleines.
8. Bake for 10 to 12 minutes, until madeleines puff up and edges are golden brown.
9. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes. Use a small offset spatula to remove madeleines one at a time.
MY MEMORIES OF CHILDHOOD SUMMERS INCLUDE BIG BOWLS OF PLUMP FRESH BLUEBERRIES THAT MY MOTHER PUT IN EVERYTHING: pancakes, blintzes, ice cream sauce, and, of course, muffins. These madeleines are my take on her muffin recipe, and I love serving them right out of the oven with a side of whipped cream cheese.
YIELD: 18 MADELEINES
½ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
6 tbsp (¾ stick) unsalted butter, room temperature
¾ cup granulated sugar, divided
2 large eggs, room temperature
1 tsp vanilla bean paste or vanilla extract
1 tbsp heavy or whipping cream
¾ cup fresh blueberries (If you substitute frozen blueberries, keep them in the freezer until just before using. Otherwise they will streak the batter blue.)
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. Place butter and ½ cup of the sugar in a 2-quart micro- wavable glass bowl or measuring cup and microwave on low power for 1½ minutes, or until melted.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended.
5. Add vanilla and cream, whisking until completely blended. With a small rubber spatula, gently fold in flour mixture until blended. Gently stir in the blueberries.
6. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Sprinkle madeleines lightly with the remaining 1¼ cup sugar.
7. Bake for 10 to 12 minutes, until madeleines puff up and spring back when pressed gently.
8. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then use a small offset spatula to remove madeleines one at a time. Serve warm.
THICK SLICES OF ORANGE-CRANBERRY POUND CAKE HAVE ALWAYS BEEN ONE OF MY CUSTOMERS’ FAVORITES. These petite versions have the same wonderful orange and cranberry tang, plus they’re studded with toasted walnuts and freshly grated orange rind. Feel free to substitute frozen or bottled orange juice for fresh oranges, or pecans for the walnuts.
YIELD: 16 MADELEINES
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
Pinch salt
6 tbsp (¾ stick) unsalted butter, plus 4 tbsp for pans (optional)
½ cup granulated sugar
1 large egg, room temperature
3 tbsp orange juice
1 tsp freshly grated orange rind
½ tsp vanilla extract
¾ cup fresh or frozen cranberries
½ cup chopped walnuts, toasted
1. Place a rack in the center of the oven and preheat oven to 350°F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. Place butter and sugar in another bowl and microwave on low power for 1 to 2 minutes, or until melted. Whisk to blend well and then let cool to room temperature.
4. Add egg, whisking well, and then orange juice, rind, and vanilla extract. Blend well.
5. Stir in flour mixture until it just disappears into batter, and then stir in cranberries and walnuts until evenly distributed.
6. Using a 1½-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
7. Bake for 10 to 13 minutes, until madeleines puff up, are golden brown around the edges, and spring back when pressed in the center.
8. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
