Maple Madeleine Cookies #SundaySupper

Maple Madeleine Cookies #SundaySupper
March 19, 2017 Kimberlie

Maple Madeleine Cookies #SundaySupper

Maple Madeleine Cookies, The Finer Cookie.

Stop the sleds. Inside, Maple Madeleine Cookies, toasty and warm, cool on the rack. Another tray bakes in the oven. The cookie batter, whipped with maple syrup, maple sugar, maple extract, then glazed with warm maple syrup and butter, intensify the flavour. The original madeleine recipe was passed onto Madeleine Paulmier, who delighted Louis XV and his court with her shell-shaped tea cakes. Today, these petite Maple Madeleine cookies inherit the culture of Canada and New England, where deep in the deciduous forest, syrup makers tap the sap from old maple trees. In their shacks, men (usually) stoke a birch fire to sugar-off the spring juice into syrup. The result is a taste different than every other. Bake moist and tender Maple Madeleine Cookies, and then dance under the sugar moon (the first full moon of spring). For the love of maple syrup, make these today and leave me your comments below.

This recipe was adapted from Martha Stewart's post Madeleines 101.

Today, I am joined by a group of talented bloggers from the Sunday Supper Movement to celebrate Easy Spring Recipes. I’m very proud to contribute this Maple Madeleine Cookie recipe for the event. I expect you're ready for the fresh flavours of spring.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.
  • Makes 60 maple madeleine cookies
  • 1/2 liquid cup (5.5 ounces/161 grams) pure maple syrup
  • 2 cups (8.8 ounces/250 grams) bleached all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 6 (10.5 ounces/150 grams) large eggs room temperature
  • 1 cup (7 ounces/198 grams) maple sugar (if maple sugar is unavailable, you can substitute white sugar)
  • 2 tablespoons (1 ounce/27 grams) light brown sugar packed
  • 1 cup, 2 sticks (8 ounces/227 grams) unsalted butter melted
  • 3/4 teaspoon maple extract
  • 3/4 teaspoon pure vanilla extract
  • extra butter softened to prepare the madeleine pan
  • 1 cup fine unseasoned bread crumbs (to coat the mould)

Mise en Place Maple Madeleine Cookie Batter

  • Reduce 1/2 cup of maple syrup to 1/4 over medium heat. Avoid using a high heat to prevent crystallizing the syrup. Once reduced, the mixture will be very thick and sticky.
    maple madeleine cookies the finer cookie #sundaysupper

    Reduce maple syrup to intensify the flavour.

  • Melt butter and whisk it into the reduced maple syrup. Set aside to cool.
  • In a bowl of a stand mixer, break six eggs. Set aside.
  • In a separate bowl, mix the two sugars together. Avoid the urge to mix the sugar and eggs together prematurely because the sugar will cause the eggs to coagulate.
  • Measure the flour, baking powder and salt into a sifter and set aside.
  • Set the two extracts in your working space.
  • Prepare the madeleine pan by rubbing soft butter into each cup, ensuring the butter coats the scallop edges and creases. Heavily dust each cup with fine unseasoned bread crumbs. The unseasoned bread crumb will create a delightful crunchy exterior.
    maple madeleine cookies the finer cookie #sundaysupper

    Prepare the madeleine cookie pan with breadcrumbs.

  • Set the madeleine pan in the refrigerator (or the freezer).

Mix the Maple Madeleine Cookie Batter

  • Visit The Finer Cookie's Hows and Whys section for a tutorial on How to Meringue. This post teaches about whipping egg whites into meringue, but the principles are the same for whipping whole eggs into a foam.
  • Combine the sugars and eggs together in a bowl of a stand mixer.
    maple madeleine cookies the finer cookie #sundaysupper

    Eggs and two sugars ready to whip.

  • With the whisk attachment, on medium speed to start, whip the eggs and sugar until it becomes frothy and foamy. Increase the speed as you see a foam begins to develop structure.
  • On high speed, whip the eggs and sugar until you have a thick, light colored and fluffy mixture. This should take about 6-10 minutes, depending. To create the most stable base for your madeleines, it's best to whip the eggs at medium-high for a few extra minutes rather than on high speed for fewer minutes.
  • Add the maple and vanilla extracts to the egg foam. Whip to incorporate.
  • Pour the egg batter into a wide mouth bowl for easy folding. Alternately, use the same mixing bowl you used to whip the eggs and sugar.
  • Sift the flour over the egg foam in two additions. With a flat whisk or a large spatula, fold the flour gently into the egg, after each addition.
    maple madeleine cookies the finer cookie #sundaysupper

    Sift flour into the egg foam.

  • When the second addition is nearly folded in, add the cooled, melted butter/maple syrup along the sides of the bowl. To keep as much loft in your madeleine cookie batter as possible, avoid pouring the melted butter/maple syrup directly on top of the egg foam.
    maple madeleine cookies the finer cookie #sundaysupper

    Pour the melted butter and maple syrup along the sides of bowl.

  • maple madeleine cookies the finer cookie #sundaysupper

    Fold the butter, maple syrup, and remaining flecks of flour.

  • If you don't want the classic hump, bake the madeleines immediately. If you like the hump, chill the batter in the refrigerator for a minimum of 1 hour, preferably two hours.

Bake the Maple Madeleine Cookies

  • Preheat the oven to 425ºF.
  • Remove the madeleine mould and batter from the fridge. With two mini spatulas or two small spoons, fill each cup no more than 3/4 full. If you fill the cups too much, the batter will expand past the mould and they won't have clean, pretty edges.
    maple madeleine cookies the finer cookie #sundaysupper

    Fill the mouls only ¾ max.

  • Set the filled mould in the oven for 8-10 minutes. The cold mould and chilled batter, set in the hot oven will cause the madeleine cookies to rise a lot.
  • The madeleines are ready when they are firm to the touch and toasty brown.
    maple madeleine cookies the finer cookie #sundaysupper

    Maple Madeleine Cookies baked and ready to unmould.

  • With an offset spatula, gently release each cookie from its cup.
    maple madeleine cookies the finer cookie #sundaysupper

    Gently loosen the cookie from the mould.

  • When all the madeleine cookies are released, flip the mould and let the cookies drop onto the cooling rack. Alternately, lift each cookie and place them on the cooling rack.
    maple madeleine cookies the finer cookie #sundaysupper

    Flip the madeleine mold and watch these maple tea cakes tumble onto your rack.

Make the Maple Glaze


  1. cheri 1 month ago

    Hi Kimberlie, what amazing little cookies you have created, love that they are maple flavored. Your site is easy to navigate and your pictures are gorgeous, so glad I found your blog through Sunday Suppers.

    • Author
      Kimberlie 1 month ago

      Thank you Cheri for your nice words. The Finer Cookie is a labour of love.

  2. Rick 1 month ago

    Amazing, tasty…can’t stop…..

    • Author
      Kimberlie 1 month ago

      Rick, You’re an unstoppable cookie monster.

  3. Lynn 1 month ago

    I think I just found the recipe to make,
    using my brand new madeleine pan…
    It’s definitely maple syrup time here in WI
    and these cookies are perfect.

    • Author
      Kimberlie 1 month ago

      Great! Tell me how they turn out. The sugar shacks are busy this time of year here in Quebec.

  4. Your main photo is gorgeous.
    Love madeleines – definitely going to try your maple version!

    • Author
      Kimberlie 1 month ago

      Thanks Liz.

  5. I love Madeleines. I love maple. Can’t wait to try them together! Thanks for sharing!

    • Author
      Kimberlie 1 month ago

      You’re welcome Andrea.

  6. Betty Ann Quirino 1 month ago

    I absolutely love Madeleines and with maple syrup this will be divine ! Thanks for sharing. I must try your recipe and baking tips.

    • Author
      Kimberlie 1 month ago

      Hi Betty Ann,
      Thanks so much for your message. I’m happy you enjoyed the post.

  7. Carlee 1 month ago

    These look amazing! My father-in-law taps his own trees to make syrup. I need to get my hands on some of that syrup and a madeleine mold ASAP!

    • Author
      Kimberlie 1 month ago

      Hi Carlee, Really? Your father-in-law taps his trees. Well, then certainly, get that madeleine pan and some of his maple syrup. The aroma of boiling sap is unforgettable.

  8. Wendy Klik 1 month ago

    Every time I go into a kitchen store I look at the madeleine trays but haven’t taken the leap yet. This recipe has me kicking myself.

    • Author
      Kimberlie 1 month ago

      Hi Wendy,
      Yes, is my answer. Get that madeleine pan and bake. These cookies are wonderful.

  9. These are so beautiful! Incredible pictures! I really cannot wait to make them at home! I hope they turn out as delicious as yours!

    • Author
      Kimberlie 1 month ago

      Thank you Nikki,
      Your Maple Madeleines will turn out to be as delicious as mine. The recipe is reliable. If you have any questions, I’m always here for you.

  10. Liz 1 month ago

    My madeleine pan needs to be dusted off! This looks like one fabulous recipe to try!!

    • Author
      Kimberlie 1 month ago

      Hi Liz,
      My madeleine pan is rusty in spots but still keeps putting out these gorgeous little tea cakes. Thanks for your comment.

  11. Caroline 1 month ago

    I am such a fan of maple syrup and madeleines and so this recipe is perfect for me! Love the step by step photos too.

    • Author
      Kimberlie 1 month ago

      Thanks Caroline. I include the step by step images in all my posts because I want to show that baking isn’t a mystery. I hope you try this recipe. You won’t be disappointed.

  12. Barrie 1 month ago

    Wonderful process-pictures! You make it look easy! I love maple and would adore these- I however don’t have a madeline pan- but they sound delicious!

    • Author
      Kimberlie 1 month ago

      Hello Barrie,
      I’m happy you enjoyed the post. I adore maple as well. I hope you make them one day.

  13. Bridget Oland 1 month ago

    Yum, these look incredible. I love the maple twist.

    • Author
      Kimberlie 1 month ago

      Thanks Bridget. Thanks for your comment. I hope all is well with you.

  14. Nicole 1 month ago

    I adore Madeleines and make them often. I can’t get over the thought of Maple – I bet they are AMAZING! Perfect recipe!

    • Author
      Kimberlie 1 month ago

      Hi Nicole, If you have a thing for madeleines, then you must try these. Everyone who tried them here, LOVED them. If you do bake these, let me know how you liked them!

  15. Laura Dembowski 1 month ago

    My mouth is watering looking at these cookies. The maple glaze makes them so pretty and totally takes them over the top.

    • Author
      Kimberlie 1 month ago

      Thanks Laura.

  16. I’m beyond ready for the flavors of spring! Your madeleines sound so good–maple is one of my favorite flavors.

    • Author
      Kimberlie 1 month ago

      I’m as ready as you for spring. Thanks for your comment. Happy you liked the recipe.

  17. Lauren 1 month ago

    Oh my goodness, hello maple! My husband would devour a dozen in under 3 minutes.

    • Author
      Kimberlie 1 month ago

      Hi Lauren,
      Hello maple! Funny. My husband and yours are the same. 4 cookies in each hand, 4 times a day. That’s about the size of it. Thanks for your message.

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