Glazed Madeleines

We take these homemade madeleine cookies to new decadent heights with a chocolate glaze and chopped pistachios. Feel free to make this glazed madeleine recipe up to two days in advance--just store in an airtight container in the fridge until it's time to serve.

Glazed Madeleines
Prep Time:
25 mins
Bake Time:
10 mins
Chill Time:
30 mins
Total Time:
25 mins
24 madeleines


  • ½ sugar

  • 2 egg yolks

  • ½ butter, melted and cooled

  • ½ finely shredded orange peel

  • 1 orange-flavor liqueur or orange juice

  • 1 vanilla

  • ½ all-purpose flour

  • ½ baking powder

  • baking soda

  • salt

  • 2 egg whites, lightly beaten

  • 1 recipe Chocolate Glaze

  • Finely chopped pistachios (optional)

Chocolate Glaze

  • ½ cup whipping cream

  • ½ teaspoon vanilla

  • 1 tablespoon orange-flavor liqueur (optional)

  • 6 ounce bittersweet or semisweet chocolate, chopped


  1. Grease and flour twenty-four 3-inch madeleine molds. Set molds aside. Preheat oven to 375°F.

  2. In a medium bowl beat sugar and egg yolks with electric mixer on medium to high speed about 30 seconds or until combined. Add the melted butter, orange peel, orange liqueur, and vanilla. Beat on low speed until combined.

  3. In a small bowl combine the flour, baking powder, baking soda, and salt. Sprinkle about one-fourth of the flour mixture over the egg-yolk mixture; stir in gently. Repeat, sprinkling and stirring in one-fourth of the flour mixture at a time. Gently stir in the egg whites.

  4. Spoon the batter into the prepared molds, filling each mold about one-half full.

  5. Bake in the preheated oven for 10 to 12 minutes or until edges are golden brown and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen each madeleine from the mold; invert mold onto a wire rack. Remove mold. Transfer madeleines to a wire rack; cool completely.

  6. Dip half of each cookie in warm Chocolate Glaze, letting excess drip off. Place on a parchment or foil-lined pan. If desired, sprinkle pistachios onto Chocolate Glaze. Chill madeleines about 30 minutes or until Chocolate Glaze is set.

Chocolate Glaze

  1. In a medium saucepan heat whipping cream, vanilla, and, if desired, orange-flavor liqueur over medium-high heat until just boiling. Remove from heat. Add chocolate. Do not stir. Let stand for 5 minutes; stir until smooth.

To Store:

Layer unglazed cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Layer glazed cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition Facts (per serving)

126 Calories
9g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 126
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 62mg 3%
Total Carbohydrate 10g 4%
Total Sugars 7g
Protein 2g
Calcium 20.2mg 2%
Iron 0.7mg 4%
Potassium 52mg 1%
Folate, total 8.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles