Can’t choose between a vanilla madeleine and a chocolate madeleine? Make Chocolate and Vanilla Marble Madeleines so you get both!
Although this recipe requires preparing two batters, the method is straightforward. Below I guide you step by step with practical tips to get the perfect marble madeleines every time.
Table of Contents
- Why you’ll love this recipe
- Ingredients and substitutions
- Tools you’ll need
- How to make marble madeleines
- More baker’s tips
- Variations
- Storage
- FAQs
- More bite-size desserts
- Recipe card
Why you’ll love this recipe
- Two flavors in one: buttery vanilla and rich chocolate combined into a pretty marble pattern.
- Only eight simple ingredients for each batter.
- Classic scalloped shell shape and a golden-brown finish make these especially attractive.
- Light, moist, and buttery—perfect with coffee or tea.
Ingredients and substitutions
The full ingredient list and quantities are in the recipe card below. Notes and substitution tips:
- Butter – use unsalted butter so you can control the salt level. Salted butter can make these overly salty given the small amount called for.
- Eggs – the recipe uses one whole egg plus an extra yolk for added richness and moisture.
- Vanilla – use pure vanilla extract for best flavor; avoid artificial vanilla flavoring.
- Sugar – granulated sugar is recommended. Brown sugar will add extra moisture and change texture and flavor.
- Flour – all-purpose flour works well.
- Cocoa powder – Dutch-processed cocoa gives a deeper flavor, but natural cocoa will work too.
- Baking powder – a small amount helps stabilize the batter and makes the recipe more forgiving if the batter is overworked.
- Salt – a pinch enhances the overall flavor.
Tools you’ll need
- A madeleine pan to achieve the traditional scalloped shape.
- A stand mixer or electric mixer to whip the eggs to the ribbon stage.
- A pastry brush for greasing the pan and a toothpick for marbling the batters.
How to make marble madeleines
Below are the streamlined steps. For the printable recipe card, see the recipe section.
Make the vanilla madeleine batter
1. Melt the butter and let it cool.
2. In a clean mixer bowl, beat the whole egg, egg yolk, sugar, a pinch of salt, and vanilla extract with the whisk until pale and creamy—when lifted, the batter should fall in a ribbon.
3. Sift together the flour and baking powder, then fold into the egg mixture in two additions just until combined. The batter will be thick—avoid overmixing.
4. Fold in the cooled melted butter quickly, transfer the batter to another bowl, cover, and refrigerate at least 1 hour.
Make the chocolate madeleine batter
1. Melt the butter and set aside to cool.
2. Beat the whole egg, egg yolk, sugar, salt, and vanilla until light and creamy.
3. Sift together the flour, cocoa powder, and baking powder. Fold the dry mix into the egg mixture in two additions until just combined; the chocolate batter will be slightly thicker due to the cocoa.
4. Fold in the cooled melted butter, cover, and refrigerate at least 1 hour (longer is fine).
To assemble: brush and flour the madeleine pan. Spoon about 1 tablespoon of vanilla batter and 1 tablespoon of chocolate batter into each cavity. Use a toothpick to swirl the batters for a marble effect. This recipe yields about 24 madeleines; bake in two batches if necessary, keeping remaining batter chilled between bakes.
More baker’s tips
- Use a bit of baking powder to make the recipe more forgiving—the extra lift helps if the batter loses some air during folding.
- Measure the chocolate flour carefully—the chocolate batter calls for 2/3 cup minus 2 tablespoons to account for the cocoa powder. Using weight measurements avoids confusion.
- Always grease and flour the pan, even if it’s nonstick. Coat the creases thoroughly to prevent sticking.
- Chill the batter for at least an hour so it hydrates and produces the classic hump during baking.
Variations
- Swap the chocolate batter for red velvet or matcha to make different marble combinations.
- Add orange zest to the vanilla batter for orange-and-chocolate marble madeleines.
- Try three flavors—vanilla, strawberry, and chocolate—for a Neapolitan-style madeleine.
Storage
Madeleines are best the day they are baked. Store at room temperature in an airtight container for 3–5 days; they may dry slightly after a week. For longer storage, freeze up to 3 months and thaw at room temperature before serving. Dust with powdered sugar before serving if desired.
FAQs
Although often called cookies, madeleines are small French teacakes baked in a scalloped pan. Their texture and rise are more like a light cake than a cookie.
Madeleine batter is slightly runny after mixing but thickens when chilled. The chocolate batter will be denser because cocoa powder absorbs moisture.
You can refrigerate the batter overnight and up to 2 days if you want to bake later.
Make sure they are fully baked and edges are golden. Let them cool in the pan briefly after baking, then flip the pan and gently tap or loosen edges with a butter knife to release them.
More bite-size desserts
- Coconut Mochi
- Olive Oil Rosemary Madeleines
- Oreo Cheesecake Bites
- Red Velvet Cookie Cups
- Guava Cream Cheese Pastries
Chocolate and Vanilla Marble Madeleines
Equipment
- Madeleine pan
- Stand mixer (or electric mixer)
- Pastry brush
Ingredients
Vanilla madeleines
- 3 oz (85 g) unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1/2 cup (100 g) granulated sugar
- A big pinch of salt
- 1 tsp pure vanilla extract
- 2/3 cup (90 g) all-purpose flour
- 1/8 tsp baking powder
Chocolate madeleines
- 3 oz (85 g) unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1/2 cup (100 g) granulated sugar
- A big pinch of salt
- 1/2 tsp pure vanilla extract
- 2/3 cup minus 2 tbsp (75 g) all-purpose flour
- 2 tbsp (12 g) cocoa powder (Dutch-processed preferred)
- 1/8 tsp baking powder
- 2 tbsp melted butter and extra flour for pan
- Powdered sugar for dusting (optional)
Instructions
Make vanilla madeleine batter first
- Melt butter and let it cool.
- Beat the whole egg, egg yolk, sugar, salt, and vanilla until pale and ribbon stage.
- Sift flour and baking powder, fold into the egg mixture in two additions until just combined.
- Fold in the cooled melted butter, transfer the batter to another bowl, cover, and refrigerate at least 1 hour.
Make chocolate madeleine batter
- Melt butter and let it cool.
- Beat the whole egg, egg yolk, sugar, salt, and vanilla until pale and ribbon stage.
- Sift flour, cocoa powder, and baking powder, fold into the egg mixture in two additions until just combined.
- Fold in the cooled melted butter, cover, and refrigerate at least 1 hour.
Assemble and bake
- Preheat oven to 375°F (190°C).
- Brush the madeleine pan with melted butter, tap off excess, then dust with flour and shake out extra.
- Spoon about 1 tablespoon of vanilla and 1 tablespoon of chocolate batter into each cavity; swirl gently with a toothpick to create a marble pattern.
- Bake 12–13 minutes until edges are golden brown.
- Remove from oven and let cool in the pan briefly; transfer to a wire rack to finish cooling, then remove.
- Wash, re-grease, and flour the pan to bake the second batch. Dust madeleines with powdered sugar before serving if desired.
Notes
- Bake in two batches if you have only one pan; keep leftover batter chilled while baking the first batch.
- Chill batter at least 1 hour and up to 2 days before baking.
- Grease and flour the pan even if it’s nonstick to prevent sticking.
- Store baked madeleines at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 121 kcal
Nutrition information is an approximation.
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