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Madeleines are one of my favorite little treats! If you don’t know, madeleines are a cute little French dessert that look like cookies but are actually more similar to a small cake. They’re perfect with your morning coffee or as an afternoon dessert. These white chocolate madeleines are super simple and the perfect addition to a holiday dessert spread!
Tips and Tricks
Since these madeleines are super simple, they get their sweetness from Florida Crystals® Organic Raw Cane Sugar! Not only is it super fine, making it perfect for whipping together with the eggs, but it’s 100% organic, non-GMO, and is the only organic cane sugar that’s sustainably grown and harvested here in the US.
Madeleines are known for their classic humped back! If you’ve ever watched The Great British Baking Show, you know what’s up. One of the most important steps to getting the hump is beating the eggs and sugar long enough. You want to beat the eggs and sugar together for at least 8 minutes (put a timer on because it feels like forever). After 8-10 minutes the mixture will be very pale and thick .
Chilling the batter is also a super important part of this recipe! Letting the batter chill helps the madeleines rise properly in the oven (however if it chills too long the butter will solidify and then they won’t rise enough). I find that 45 minutes is the perfect amount of chill time, but you definitely want to stay within the 30-60 minute window.
Sadly you can’t make madeleines without a madeleine pan. But if you’re like me and love collecting kitchen gear, I highly recommend my USA Pan Madeleine pan*! It’s American made, nonstick, and works great! Even though it’s nonstick I still like to brush the wells with melted butter before baking! It helps the madeleines slide right out and get nice and crisp on the top.
These white chocolate madeleines are best eaten the same day but will keep in an airtight container at room temperature for 2-3 days.
More Flavor Suggestions
These madeleines are a super versatile dessert! Instead of vanilla extract, you can add in ½ teaspoon of peppermint extract* and sprinkle with crushed peppermints for a more Christmas-y treat. You could also dunk them in dark chocolate or just eat them plain with a light dusting of Florida Crystals® Organic Powdered Cane Sugar!
If you make these white chocolate madeleines, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
- ½ cup unsalted butter, melted
- ½ cup Granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking powder
- 4 ounces 1 bar white chocolate, melted
- Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and Florida Crystals® Organic Raw Cane Sugar together on high speed for 8-10 minutes or until the mixture is thick, very pale, and forms ribbons when you lift the beaters. Add in the vanilla extract and beat until combined.
- In a small bowl, whisk together the flour and baking powder.
- Using a spatula, gently fold the flour mixture into the egg mixture. Then gently fold the melted butter into the batter. It will take a minute or two to fully incorporate, so just keep gently mixing it together until fully combined. The batter should be thick and shiny.
- Cover the bowl and let the batter chill in the fridge for 45 minutes.
- During the last few minutes of chilling, preheat the oven to 350 degrees.
- Lightly brush your madeleine pan with 1-2 tablespoons of melted butter, then scoop a generous tablespoon of batter into the center of each well.
- Bake for 10-12 minutes or until the madeleines are lightly browned.
- Transfer to a wire rack and let cool.
- Once the madeleines are cool, melt the white chocolate in a small microwave safe bowl and then dip the madeleines in the melted white chocolate.