Vanilla bean madeleines remind me of quiet mornings when the kitchen still holds the scent of butter, and the sunlight creeps across the countertop. Their tender crumb, lightly golden edges, and that unmistakable shell shape evoke a timeless feel.
The moment you dip them into smooth, melted white chocolate, something simple becomes just a bit more special.
Over the years, I have returned to this recipe again and again, adjusting it only slightly but never losing the softness or the flavor that make it a staple in my home kitchen.
In the following pages, you will find everything you need to create vanilla bean madeleines that rival the best bakery version, yet carry the warmth of something made by hand.
What Makes a Madeleine a Madeleine
@itshazlife vanilla madeleines with white chocolate 🍨🧸☕️ – a taste of france in every bite 🤩 🇬🇧 ingredients (12 pieces): – 2 eggs (M) – 70g sugar – 30g honey – 1 tsp vanilla extract – 130g flour – 4g baking powder (approx. 1 tsp) – 85g melted butter – 30ml milk Glaze: – 80g melted white chocolate Preparation: Beat the eggs, sugar, honey, and vanilla extract for 7–10 minutes until fluffy. Add the dry ingredients and mix briefly. Gently fold in the melted butter and milk using a spatula. Cover the batter and let it rest in the refrigerator for 1 hour. Grease a Madeleine mold and fill it with the batter. Bake at 200 °C (top and bottom heat) for 10–12 minutes. After cooling, melt the white chocolate and speculoos cream, add a bit to the mold, place the madeleines on top, and let them set. Enjoy 🫶🏻 🇩🇪 Zutaten (12 Stück): – 2 Eier (M) – 70g Zucker – 30g Honig – 1 TL Vanilleextrakt – 130g Mehl – 4g Backpulver (circa 1 TL) – 85g geschmolzene Butter – 30ml Milch Glasur: – 80g geschmolzene weiße Schokolade Zubereitung: Eier, Zucker, Honig und Vanilleextrakt 7–10 Minuten schaumig schlagen. Trockene Zutaten dazugeben und kurz weiterrühren. Geschmolzene Butter und Milch mit einem Teigschaber unterheben. Den Teig abgedeckt 1 Stunde im Kühlschrank ruhen lassen. In eine gefettete Madeleine-Form füllen und bei 200 °C Ober-/Unterhitze 10–12 Minuten backen. Nach dem Abkühlen die weiße Schokolade und Spekulatiuscreme schmelzen, etwas in die Form geben, Madeleines daraufsetzen und festwerden lassen. Guten Appetit🫶🏻 #vanilla#madeleines#with#speculaas#white#chocolate#heaven#france#dessert#easyrecipes#cozybaking#bake#vanille#spekulatiuscreme#food#sweets#inspo ♬ La Vie en rose – Edith Piaf
Madeleines are not quite cakes and not quite cookies. They are light, buttery French tea cakes with a soft center and crisp edges. Their defining feature is the signature shell shape made with a scalloped pan.
The traditional French madeleine recipe often uses lemon zest or orange blossom water. For this version, I center everything around the depth and richness of real vanilla bean.
I keep the crumb delicate and fine. The goal is to achieve soft, vanilla-madeleines that retain their structure for dipping into a white chocolate glaze. No topping ever fixes a dry base, so the batter comes first.
Vanilla Bean Brings Depth, Not Just Sweetness
I prefer to use vanilla bean paste because it gives you those beautiful flecks without needing to scrape a pod. You can also split a whole bean and steep it in the warm, melted butter.
Extract works in a pinch, but it misses the aromatic complexity that madeleines with vanilla bean require.
If you are making vanilla madeleine cookies as a gift, do not skip this step. That flavor tells people you cared about what went into it. Homemade madeleines with white chocolate should taste like effort, not shortcuts.
Vanilla Bean Madeleines Dipped in White Chocolate
Equipment
- Madeleine pan (preferably heavy metal)
- Balloon whisk
- Mixing bowls
- Small scoop or spoon
- Rubber spatula
- Microwave-safe bowl or double boiler (for melting chocolate)
- Cooling rack
- Parchment paper
Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp milk
- 1 tsp pure vanilla extract
- 1 tsp vanilla bean paste
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 oz white chocolate, chopped or in chips
Instructions
- Make the BatterWhisk eggs and sugar until thick and pale. Stir in milk, vanilla extract, and vanilla bean paste. Sift in flour, baking powder, and salt, then gently fold it into the egg mixture. Add melted butter and fold until just combined.
- Chill the BatterCover and refrigerate the batter for at least 1 hour. This helps the madeleines rise and form their classic hump.
- Prep and BakePreheat oven to 375°F (190°C). Grease and flour a madeleine pan. Fill each mold with batter (don’t spread). Bake for 10–12 minutes until golden and springy.
- CoolLet madeleines rest in the pan for a minute or two, then turn them out onto a cooling rack to cool completely.
- Dip and DecorateMelt white chocolate gently. Dip one end of each cooled madeleine, let the excess drip off, and place on parchment to set. Add sprinkles or garnish if desired.
Video
Notes
Cooking Tips
- Chill both batter and pan for best results and signature hump.
- Use real vanilla bean or paste for maximum flavor.
- Avoid overmixing to keep the crumb tender.
- Always preheat your oven and test for doneness early.
- Store in airtight containers—do not refrigerate uncovered.
Troubleshooting Texture
Issue
Cause
Fix
Madeleines too flat
Batter not chilled
Chill batter and pan
Dry texture
Overbaked or overmixed
Watch the bake time, fold batter gently
No hump
Oven not hot enough or batter too loose
Preheat fully, rest batter properly
Stuck in a pan
Poor greasing
Use butter and flour or baking spray
Storing Vanilla Madeleine Cookies
Madeleines taste best when fresh, but they can be stored in an airtight container for up to two days. The white chocolate glaze helps seal in moisture. Do not refrigerate them uncovered, as this will cause the texture to suffer.
You can freeze the baked madeleines before dipping. Wrap well and thaw at room temperature before adding the white chocolate glaze for cookies. They retain their shape and flavor well if protected from air exposure.
Flavor Variations That Work
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You can adjust the base without changing its soul. Add almond extract for a nutty depth. Try orange zest for a citrus pop. Swap in brown butter for a more toasted note.
Madeleines with a chocolate coating do not always need to be white. Dark or milk chocolate also works. Just match the chocolate to the intensity of the vanilla you use. The goal is balance.
What I Hope You Remember
Vanilla bean madeleines dipped in white chocolate are not tricky, but they reward attention. You don’t need to be perfect, but you do need to be present. Let each step happen fully before moving on.
If you keep your ingredients simple, your hands steady, and your focus on texture, the results will speak for themselves. And the people who eat them will remember. Not just the taste, but the feeling.