Ingredients
For the Madeleines
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 teaspoon lemon zest (or orange zest for variation)
- ¾ cup (95g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Easter Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
- Food coloring (pastel pink, yellow, lavender, or green)
- Easter sprinkles, edible pearls, or shredded coconut (for decoration)
Instructions
In a mixing bowl, whisk together the eggs and sugar until pale and slightly thickened (about 2-3 minutes). Add the vanilla extract, almond extract (if using), and lemon zest, stirring until combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula. Slowly drizzle in the melted butter, folding gently until incorporated. Be careful not to overmix—this ensures the madeleines stay light and airy.
Cover the batter and refrigerate for at least 1 hour (or up to overnight). Chilling helps create the classic madeleine “hump” and improves the texture.
Preheat your oven to 375°F (190°C). Lightly grease a madeleine pan with butter or non-stick spray. If using a silicone mold, greasing may not be necessary.
Spoon about 1 tablespoon of batter into each madeleine mold, filling them about ¾ full. Bake for 10-12 minutes, or until the edges are golden brown and the tops spring back when lightly touched.
Remove from the oven and let them cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or lemon juice until smooth. If the glaze is too thick, add more liquid 1 teaspoon at a time until you reach a pourable consistency.
Divide the glaze into small bowls and tint each with different pastel food colors (pink, yellow, lavender, and green).
Dip each madeleine halfway into the pastel glaze, letting the excess drip off. Place on a wire rack and immediately sprinkle with Easter sprinkles, edible pearls, or shredded coconut before the glaze sets. Let them dry for about 15 minutes before serving.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10-12 minutes
Nutrition
- Calories: 120
- Sugar: 7g
- Fat: 6g
- Carbohydrates: 14g
- Protein: 2g