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Almond Apricot Madeleines

Prep Time:

15 minutes + chill time

Cook Time:

10 minutes


12-15 Madeleines

About the Recipe

Indulge in the delightful fusion of flavors with these almond madeleines, featuring a light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating. This elegant treat is ideal for any occasion, combining the rich taste of almonds with the refreshing hint of apricots for a truly memorable dessert experience.

A Brief History of Madeleines
Madeleines are a classic French pastry that originated in the Lorraine region of northeastern France. These small, shell-shaped cakes are believed to have been named after Madeleine Paulmier, a cook in the 18th century who created them for the Duke of Lorraine, Stanislas Leszczynski. Madeleines gained international fame after being praised by French writer Marcel Proust in his seminal work, "In Search of Lost Time," where he fondly reminisced about their nostalgic taste.

What Makes Madeleines Special
Madeleines are renowned for their delicate, buttery texture and distinctive scalloped shape, achieved by baking them in specially designed pans. The key to their unique texture lies in chilling the batter, which helps create their characteristic hump. This recipe elevates the traditional madeleine with the addition of almond flour for a rich, nutty flavor and a decadent white chocolate apricot coating, making each bite a perfect blend of sweetness and sophistication.


For the Almond Madeleines:
  • 1/2 cup (113g) unsalted butter, melted and cooled

  • 1 cup (120g) all-purpose flour

  • 1/4 cup (25g) almond flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 large eggs, at room temperature

  • 2/3 cup (135g) granulated sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • Zest of 1 lemon (optional)

For the White Chocolate Apricot Coating:
  • 1 cup (170g) white chocolate, finely chopped

  • 1 tablespoon coconut oil

  • 1/4 cup (60ml) apricot jam or 1/4 cup (35g) fresh apricots, finely chopped


Preparing the Almond Madeleines:

  • Prep Work:

    • Grease a madeleine pan with butter and dust with flour. Tap out the excess flour.

  • Dry Ingredients:

    • In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

  • Wet Ingredients:

    • In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick, pale, and fluffy, about 5 minutes.

    • Gently fold in the vanilla extract, almond extract, and lemon zest (if using).

  • Combine:

    • Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

    • Fold in the melted butter until fully incorporated.

  • Chill the Batter:

    • Cover the batter with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming.

    • Refrigerate the batter for at least 1 hour, or preferably overnight.

  • Baking:

    • Preheat your oven to 375°F (190°C).

    • Spoon the chilled batter into the prepared madeleine pan, filling each mold about 3/4 full.

    • Bake for 10-12 minutes, or until the madeleines are golden brown around the edges and spring back when lightly touched.

    • Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Preparing the White Chocolate Apricot Coating:

  1. Melting Chocolate:

    • In a microwave-safe bowl, combine the chopped white chocolate and coconut oil.

    • Microwave in 20-second intervals, stirring after each, until fully melted and smooth.

  2. Adding Apricot:

    • Stir in the apricot jam or finely chopped fresh apricots until well combined.

  3. Coating the Madeleines:

    • Once the madeleines are completely cooled, dip one side of each madeleine into the white chocolate apricot mixture.

    • Place them on a parchment-lined baking sheet.

    • TIP: for a perfect finish, take your madeleine mould and spread a thin layer of the chocolate on the bottom of the pan. Place a cooled madeleine cake ontop (being sure to line up the pattern. Place in the fridge until the chocolate coating has hardened. For easy removal, simply dip the bottom of the baking tray in hot water for 5 seconds. This will melt the chocolate just enough to help you slip the coated madeleines out (I like to use a rubber spatula to help me here).

  4. Setting:

    • Allow the coating to set completely at room temperature or refrigerate for about 10-15 minutes to speed up the process.


  • Serve the almond madeleines with white chocolate apricot coating with a cup of tea or coffee.

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