By Grocery List Plus Editorial Staff | Published on October 4, 2026
Vanilla and Almond Madeleines
Recipe GLPR6ffadd70cbeee1
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Average rating: 3.8 (1)
Delicate French butter cakes infused with vanilla and almond extract, topped with a sweet confectioners' sugar glaze. These tender madeleines feature a distinctive golden hump and are perfect for afternoon tea or as an elegant treat.
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Ingredients
½ cup unsalted butter, cut into 1-inch pieces
3 large large eggs, room temperature
2⅓ cup granulated sugar
1 tsp vanilla extract
¼ tsp almond extract
1 cup all-purpose flour
2 tbsp grapeskin flour
¾ tsp baking powder
¼ tsp salt
1 tbsp whole milk
1½ cup confectioners' sugar
Directions
Melt the butter using either a microwave or stovetop method, then allow it to cool until it reaches a warm but not hot temperature.
In a medium bowl, whisk together the all-purpose flour, grapeskin flour, baking powder, and salt. Set this dry mixture aside.
Combine the room-temperature eggs and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 6 to 8 minutes until the mixture becomes very pale, thick, and falls off the beater in thick ribbons.
Add the vanilla extract and almond extract to the egg mixture and beat until fully combined.
Sift the dry flour mixture over the egg mixture in three separate additions. Using a rubber spatula, gently fold in each addition with care to preserve as much volume in the batter as possible.
Add the cooled melted butter in two additions, gently folding it into the batter until just incorporated. Transfer the batter to a container, cover it, and refrigerate for at least 2 hours, or preferably overnight.
Preheat the oven to 350 degrees Fahrenheit. Lightly butter and flour a madeleine mold to prevent sticking.
Fill each cavity of the madeleine mold about three-quarters full with batter. The thick batter will naturally form the signature madeleine shape and distinctive hump during baking without needing to be spread or flattened.
Bake for 8 to 10 minutes until the madeleines are golden brown and feel dry and springy when lightly touched.
Remove the mold from the oven and immediately invert it to turn out the madeleines onto a wire cooling rack.
Allow the madeleines to cool completely on the rack before glazing.
For the glaze, combine the confectioners' sugar and milk in a small bowl, whisking together until the mixture reaches a smooth, pourable consistency. If the glaze appears too thick, add additional milk one teaspoon at a time until it reaches the desired consistency.
Dip each cooled madeleine halfway into the glaze, then place it on a wire rack set over a baking sheet or paper towel. Allow the excess glaze to drip off and the coating to dry completely.
Comments
Grapeskin flour is a specialty ingredient that will force a trip beyond the usual Charlotte chains—Harris Teeter and Kroger carry it sporadically in the baking aisle, but ALDI and Food Lion rarely stock it, so budget a stop at a specialty or natural-foods store like Whole Foods or a local co-op. The recipe works well for a weekend project with pantry staples otherwise (butter, eggs, sugar, extracts, regular flour), and madeleines reheat beautifully in a low oven, but the special ingredient and the need for a madeleine pan (not every household has one) mark this as more intentional than weeknight. Cost per serving stays moderate once you source the grapeskin flour, running roughly $1.25–$1.50 per madeleine including the confectioners sugar for dusting.
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