Orange madeleines with maple glaze and pecans

Orange madeleines with maple glaze and pecans

Recipe by Nana PastriesCourse: DessertDifficulty: Easy


Prep Time


Bake Time


Resting time


Total time



Perfect dessert for an autumn afternoon.


  • Orange Madeleines
  • ⅓ cup all-purpose flour

  • ¼ tsp baking soda

  • ½ tsp baking powder

  • A pinch of salt

  • 1 egg

  • ¼ cup sugar

  • 1 orange zest

  • ¼ tsp vanilla extract

  • 3 tbsp unsalted butter (melted & cooled) +more for greasing

  • Maple Glaze
  • 3/4 cup powdered sugar

  • 1 tbsp unsalted butter, melted

  • 1/4 tsp maple syrup

  • 1-2 tbsp milk

  • A pinch of salt

  • 1/4 cup finely chopped pecans


  • Orange Madeleines
  • Grease a madeleine pan with melted butter, then dust with flour, tapping the pan upside down to remove excess, place it in the freezer.
  • In a bowl, sift the flour, baking soda, baking powder and salt together.
  • In another bowl (if using a hand mixer) or the bowl of a stand mixer(using the whisk attachment), whisk the egg and sugar together until the mixture is pale and thick, mixing in the orange zest and vanilla.
  • With the mixer running at slow speed, add the melted butter into the batter.
  • Using a spatula, add the dry ingredients folding until just incorporated.
  • Cover the mixing bowl with plastic wrap and refrigerate the batter for 30 minutes.
  • Preheat the oven to 425F/220C.
  • Take the prepared madeleine pan and the batter out of the fridge.
  • Using a spatula, gently mix the batter removing the excess bubbles.
  • Fill the madeleines pan with the batter using a pastry bag for ease (you can also use a spoon or ziploc bag).
  • Bake for 8-10 minutes.
  • Unmold them as soon as you take them out of the oven and let the madeleines cool to room temperature.
  • Maple Glaze & Assembling
  • Whisk together powdered sugar, melted butter, salt, maple syrup and milk.
  • Dip the madeleines in the maple glaze and add the pecans to the edges of the madeleines.
  • Enjoy!

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