Whole-Wheat Madeleines!

I’m so excited to share a fun experience we had over the weekend that inspired today’s new recipe! This year for my big girl’s birthday, we decided to gift her “experiences” instead of things. So, after doing some research, I wrapped up two little homemade certificates for her that revealed she would be going on a museum date with daddy and to a French pastry cooking class with mommy. Since we have two girls close in age with similar interests, it’s hard sometimes to get one-on-one time with each of them (I can’t exactly be like, “I’m only taking one of you to get a pedicure with me.” – Ha!). So we were all really looking forward to these special outings together.

Our French patisserie cooking class finally arrived on Saturday, and here she is just before it got started. She was so excited she was literally skipping down the hallway to get there! Cooking School on 100 Days of Real Food

In this hands-on class we learned how to make chocolate eclairs, French macarons, Charlotte Russe (cake), and, you guessed it – madeleines! It was super fun and gave us the confidence that we could go home and tackle these projects on our own. Since they’re all sugary treats, they, of course, don’t follow our real food rules, but when we do occasionally indulge in something sweet, we do feel homemade is the best way to go!

Now I’m honestly not sure if I’d ever had a madeleine before this class, and, oh my, they sure are tasty and super easy to make. They’re basically miniature lemon flavored cakes that aren’t too overly sweet and (if I’m being honest) are borderline addicting. So we stopped at the kitchen store on the way home and bought ourselves a madeleine pan to add to our collection. These would be the perfect treats for a little tea party or brunch with friends (Easter maybe?), in case you’re looking for an excuse to try making them!

Whole-Wheat Madeleines on 100 Days of Real Food
So a few hours after we got home from the class, I started thinking, “Hmmm, I’d love to go ahead and try making those madeleines again with whole-wheat pastry flour this time (my new obsession) instead of the all purpose white flour we used in class.” Then seriously five seconds later, my daughter comes running in from playing outside and said, “Mom, I’m gonna make some of those madeleines with our new pan now!” And I said, “How funny, I was just about to make them myself!” So we put forth some serious teamwork by dividing up the same jobs we each did in our class and had a batch in the oven in a matter of minutes.

I think this might be a dangerous new recipe to have on hand because they are so good and so easy! We shared some with a good friend, and she couldn’t believe they’d been made with whole-wheat flour because they were so light and tasty. Let me tell you what – that whole-wheat pastry flour is good stuff!

We hope you enjoy this recipe as much as we do, but before you get started, here are a few more pics from our French patisserie cooking class! (And yes, those chocolate eclairs tasted as good as they look. One day when we’re feeling especially adventurous, we’ll have to try those again at home too.)

Cooking School on 100 Days of Real Food

Whole-Wheat Madeleines on 100 Days of Real Food

Whole-Wheat Madeleines!

Adapted from Whole Foods Salud Cooking School
5 from 3 votes
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Print Recipe
Servings: 36 cookies

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees F. Generously butter and flour a madeleine pan.
  • Melt the butter in a small pot over low heat until there are a few small pieces left. Take it off the heat and set aside. The butter should be melted but slightly cooled by the time you add it to the batter.
  • Use an electric mixer fitted with a paddle to beat the eggs and sugar together just until combined. Beat in the vanilla, lemon zest (a microplane is the best tool for extracting zest), and salt, and then add the cup of pastry flour little by little just until blended together. Scrape the sides of the bowl if necessary.
  • Turn the mixer back on and in a steady stream, gradually pour in the (melted, but slightly cooled) butter just until blended.
  • Spoon exactly 1 tablespoon of batter into each madeleine mold. Bake until puffed and a light golden brown around the edges (and on the bottom), about 10 - 15 minutes. Gently remove each one from pan, garnish with powdered sugar if desired, and serve. Leftovers can be stored in an airtight container at room temperature.

Notes

We recommend organic ingredients when feasible.
*Find the recipe for homemade vanilla here - Easy Homemade Vanilla Extract
Nutrition Facts
Nutrition Facts
Whole-Wheat Madeleines!
Amount Per Serving
Calories 57 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 17mg6%
Sodium 32mg1%
Potassium 15mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 0.1mg0%
Calcium 3mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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36 thoughts on “Whole-Wheat Madeleines!”

  1. In this recipe it calls for 2/3 C of sugar. Do I use white grad. Sugar or do I use pure maple syrup in the same amount?
    Thanks
    Joni

  2. My kids and I made 2 batches of these. To get the golden brown color, we had to decrease the temperature to 365 for 10 minutes. I think we ate a dozen while we were making them. Can’t wait to share them with my family tomorrow during Easter dinner. They are very yummy!!!

  3. 5 stars
    My mom and I made these and they were amazing! My 2 year old is named Madeleine and we finally invested in the right pan. Thanks for sharing the recipe!

  4. While the madelines look great, I am more thankful for you sharing the story and experience. I am always looking for new experiences for my boys (5 and 7), as opposed to gifts. A pastry class is an excellent idea! Going to go look for one in our area now :)

    Thank you!

  5. I am going to try this first with pure maple syrup and omit one egg white in place of sugar. If that doesn’t work, I’m going to use super fine raw sugar and try that. I am saving it to my Plan to Eat and am excited to give it a try.

  6. I have never heard of Madeleines before either, can’t wait to try this. Sad as it may sound, I do not have a stand mixer with a paddle attachment, only a hand held with standard beaters….will this be ok or should I mix by hand with a spoon or spatula?

  7. Oh that is so beautiful! We have 2 girls close in age also, and I have been wondering how to (fairly) get one-on-one time with each of them. This is a great idea to do just that AND to have “stuff”-free gifts!! Too bad our youngest JUST had her birthday!! Oh well, I’ll be all prepared for the next one!! I do happen to have a madeleine pan so will suggest that we make this recipe soon!

  8. Leslie Kleckner

    Hello all, I’ve just joined this group and am excited to learn more. I have one early concern about the use of “organic” wheat. My understanding is that there are two concerns regarding wheat. You have identified the first, the critical need for the fields to be certified organic and free of genetically modified anything!

    The second concern may have been addressed on this site, but again, I’m new, and am not sure, so I will address it.

    Today’s wheat grains have been hybridized, not 100’s of times, but 10’s of thousands of times. Norman Borlaug, a geneticist and plant pathologist, with good intentions to feed the world, developed high-yielding short-strawed, disease-resistant wheat – genetically won the Nobel Peace prize in 1970. Today, 5% of modern day wheat germ protein is unknown to the human body; and worse, the gliadin:gluten ratio has risen to a dangerous 80% from 35% before it was altered. If anyone is interested, I can share how today’s wheat is contributing to “wheat bellies” and crosses the blood brain barriers and docks on opiate receptors causing us to eat more of it. This is so exciting and so scary, It’s quite a ride.

    1. Hi Leslie, I agree with you about these facts about wheat , indeed. I use organic whenever I can, and even use almond flour mixed in. It’s hard to bake without white whole wheat flour and get my baked goods looking and tasting great. Your comments help me and all those who would like to know the pure truth about our wheat today and how far it has come from its original creation.

      1. Leslie Kleckner

        Thanks for your thoughtful reply, Lisa. So nice to hear from you. I’ve been working to find recipes that are palatable as well as gentle on our digestive system and it isn’t easy. Have you tried Red Mills Spelt flour? I just had a delightful experience with a snickerdoodle recipe using spelt. I used honey, natural baking soda and organic eggs and rolled them in cinnamon and turbinado sugar. I would be happy to share it if you are interested. I really appreciate what you are doing!

      2. Hi Leslie! I have not tried the Spelt flour yet. I do use raw honey, organic cinnamon, and the aluminum free baking powder and as much organic ingredients as I can. We have seven children and I have plenty of adventures here. I would so appreciate the recipe, if you would share it with me! Thank you for your thoughtfulness and your reply.

      3. Leslie Kleckner

        Wow, Lisa. Hats off to you. You are doing an amazing job of juggling it all and making a positive contribution.

        Here is my recipe. I’m going to experiment with organic barley flour next.

        Spelt and honey Snickerdoodles – yum

         3/4 Cup Kerry Gold unsalted
        butter, softened
         3/4 Cup raw honey
         1/2 tsp baking soda
         1/2 tsp cream of tartar
         1 whole egg, 1 egg white (I added an extra egg white yesterday and bit more flour)
         1 tsp vanilla
         3 C Spelt flour (I used Red Mill
        and sifted it)
         Cinnamon & Turbinado Cane
        Sugar (I’m going to try to
        decrease the sugar here next
        time)

        Mix wet ingredients (butter, honey, egg & vanilla) in large bowl. Mix dry ingredients (baking soda, cream of tartar, flour) in a medium bowl. Add dry ingredients one cup at a time until all ingredients are well blended. I get a feel for the flour mixture and sometimes don’t use all of it if the dough stands up and isn’t sticky. Different amounts of humidity make a difference too.

        Refrigerate dough for 20 minutes. Using a spoon, form round balls of dough in your hands. Roll each ball in a mixture of unrefined cane sugar and cinnamon (optional) and place on baking sheet. Allow room for the cookies to spread out while baking.

        Bake at 350 for 8-10 minutes.

        I look forward to continuing to explore your website and yummy recipes!

      4. 5 stars
        Hi Leslie! I couldn’t reply to your recipe, so here’s my reply back to you! The recipe sounds so very yummy and I just got the organic spelt flour and I do use Kerry Gold butter or organic unsalted butter. By the way, Leslie, I am not Lisa Leake, only another Lisa that uses the most organic ingredients that I can. Please forgive me for any confusion. I look forward to the time to try your recipe!

  9. I love your idea about gifting experiences – so much more memorable than things. Sounds like it was a success and I can’t wait to try the recipe.

  10. I have whole wheat flour, but it doesn’t say that it’s pastry flour. will it still work for this recipe?

    1. Amy Taylor (comment moderator)

      Hi. You will want to use pastry flour in order to get the correct texture on these.

  11. Never would have thought to make them with whole wheat pastry flour. My oldest daughter saw the Madeline pan in my cupboard recently and asked to make them. We will have to try your recipe. Oh and my pan, roughly 20 years old, is not non-stick. As for choux pastry and homemade lady fingers, do not be intimidated, they are pretty easy when using a large piping bag and the right decorator tip. Though, I’ve only made standard AP flour recipes. What a cool birthday present!

  12. I’ve never tried or even heard of Madeleine’s and they sound great but I’m wondering why your link to the madeleine pan goes to a pan with gross non stick coating when there are silicone options available on Amazon and their even cheaper. Is the metal pan better for this dish for some reason?

    1. The kitchen store we went to only had non-stick version so that’s what I bought. I do generally like avoid non-stick pans, but a small percentage of my baking pans do have the coating and I’m okay with that. 80-20 rule I guess.

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