Maple Madeleines

Cakes / Desserts / Easter / Spring / Sweet Treats

30 portions


For the maple madeleines:

  • 4 eggs
  • 100g maple sugar
  • 100ml pure maple syrup (preferably golden colour for its delicate flavour)
  • 200g plain flour
  • 1 tsp baking powder 
  • 200g unsalted butter, melted 
  • 1 tsp vanilla extract 
  • ½ lemon, zested

For the madeleines with maple caramel:

  • 200g maple spread
  • 100ml double cream
  • 25g soft unsalted butter
  • 1g sea salt

For the chocolate-dipped madeleines:

  • 150g chocolate bar

For the raspberry madeleines:

  • 3 tbsp maple sugar 
  • 3 tbsp freeze-dried raspberries 
  • 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)


To make the maple madeleines:

  1. With a flour sifter, sift the flour, maple sugar and baking powder in a mixing bowl. 
  2. Add the eggs and maple syrup to the dry ingredients and combine with a whisk.
  3. Add the melted butter, lemon zest, vanilla extract and whisk again until fully incorporated.
  4. Cover the batter with a piece of cling film and refrigerate overnight.
  5. Preheat the oven to 220°C.
  6. Using a pastry brush, butter the cavities of the madeleine mould.
  7. Using a piping bag, fill the cavities ¾ of the way up, leaving room for the mixture to rise in the oven.
  8. Bake at 220°C for 5 minutes.
  9. Then, turn the oven down to 180°C and bake for another 7 minutes until golden brown.
  10. Remove from the oven and leave to cool in the moulds for 5 minutes.
  11. Take them out one by one, simply pushing each cavity from the bottom.
  12. Place madeleines on the side, so that they completely cool. 

To make the madeleines with maple caramel:

  1. In a large pan, add the maple spread and double cream.
  2. Boil both ingredients on medium heat for around 1 minute, stirring continuously.
  3. Take the pan off the heat and add the soft unsalted butter and sea salt, mixing until thoroughly incorporated.
  4. Stir and pour into a sterilised jar.
  5. Keep refrigerated.

To make the chocolate dipped madeleines:

  1. Finely chop the chocolate bar.
  2. Place in a heat-proof bowl and melt until smooth and fluid, either in a microwave in 30-second intervals or over a water bath.
  3. Using a teaspoon, pour the melted chocolate inside each madeleine pan cavity, using about 1 tsp of chocolate per cavity.
  4. Spread the chocolate around almost all the way to the top of the cavity using the back of the spoon.
  5. Gently press a madeleine into the chocolate, to make the melted chocolate rise and ensure its bottom is fully coated.
  6. When all the madeleines have been coated, place the madeleine mould in the fridge for 30 minutes.
  7. When the shells have completely set, the madeleines should easily pop out of the mould.

To make the raspberry madeleines:

  1. Blend the maple sugar and freeze-dried raspberries into a fine powder.
  2. Brush the madeleines with maple syrup then sprinkle the powder mixture on top.

Looking for a quick and delicious take on a classic? Whether you’re enjoying them for yourself or giving them as a gift, you can’t go wrong with these stunning homemade madeleines!

This madeleine recipe stays true to the original method for creating the iconic shell sponge but uses golden maple syrup for added sweetness. Whether you prefer the indulgence of maple-caramel and chocolate-dipped madeleines or something tangier like raspberry madeleines, this recipe allows you to get creative with the toppings of your choice! 

Enjoy making these madeleines? Check out some of our other cakes and desserts below!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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