Almond Apricot Madeleines
These almond apricot madeleines are tender, lightly nutty, and finished with a delicate white chocolate–apricot coating. Simple to make, but special enough to feel bakery-worthy.
This post may contain affiliate links. I only share products I truly use and love, and any purchase helps support my work at no extra cost to you.
Almond apricot madeleines feel like a natural fit in my kitchen, and not just because I love a good tea cake. Apricots have a quiet but familiar place in Swiss cooking, especially in regions where stone fruit thrives in summer orchards.
These madeleines are light and buttery, with a gentle nuttiness from almond flour and a white chocolate–apricot glaze that adds just enough sweetness without overpowering the cake itself. Much like my Orange Poppy Seed Loaf or Lemon Pistachio Bundt Cake, they’re simple at heart, but feel a little special once they hit the table.
What you’ll love about this recipe
- Light, buttery texture with a gentle almond flavor
- A white chocolate–apricot glaze that feels elegant but not fussy
- Perfect for tea time, coffee breaks, or casual entertaining
- Easy to make ahead
Other Baking Recipes for You
Main Ingredients Explained
- Almond flour: Adds richness and a subtle nutty flavor without making the madeleines heavy.
- Eggs + sugar: Whipped together until pale and fluffy to give the cakes their light structure.
- Butter: Melted butter keeps the crumb tender and moist.
- Almond extract: Enhances the nutty flavor without overpowering the cake.
- White chocolate: Sweet and creamy, it pairs beautifully with the apricot.
- Apricot: Adds brightness and just enough fruitiness to balance the chocolate.
FROM MY SWISS KITCHEN
Join me at the kitchen table.
Swiss-inspired recipes, cozy baking, and seasonal stories delivered each week.
Seasonal recipes, Swiss stories, and no spam.
Step-by-Step Instructions
How to make Apricot Madeleines:
1. Prepare the madeleine pan
Generously butter your madeleine pan, then dust it lightly with flour, tapping out the excess. This step is important – it helps the delicate shell shapes release cleanly after baking.
2. Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside so everything is ready to go once the batter comes together.
3. Whip the eggs and sugar
In a large bowl, beat the eggs and granulated sugar using an electric mixer on high speed for about 5 minutes, until the mixture is pale, thick, and fluffy.
This step creates the light structure of the madeleines, so take your time here – the batter should fall in ribbons when lifted.
4. Add the flavorings
Gently mix in the vanilla extract, almond extract, and lemon zest (if using), just until combined.
5. Fold in the dry ingredients
Using a spatula, gently fold the dry ingredients into the egg mixture in two additions. Be careful not to overmix – you want to keep as much air in the batter as possible.
6. Fold in the butter
Slowly fold in the melted (and cooled) butter until the batter is smooth and glossy. At this point, the batter should feel slightly thick but still airy.
7. Chill the batter
Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate for at least 1 hour, or ideally overnight.
This chill is key for that classic madeleine hump – don’t skip it.
8. Bake the madeleines
Preheat your oven to 375°F (190°C).
Spoon the chilled batter into the prepared pan, filling each mold about ¾ full. There’s no need to smooth the tops.
Bake for 10–12 minutes, until the edges are lightly golden and the centers spring back when gently pressed.
Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
White Chocolate Apricot Coating
9. Melt the chocolate
Place the chopped white chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring well between each, until fully melted and smooth.
10. Add the apricot
Stir in the apricot jam or finely chopped fresh apricots until evenly combined.
11. Coat the madeleines
Once the apricot madeleines are completely cool, dip one side of each into the white chocolate–apricot mixture. Place them on a parchment-lined baking sheet.
Optional pro finish:
For a clean, bakery-style look, spread a thin layer of the chocolate mixture into the madeleine molds. Place a cooled madeleine on top, aligning the shell pattern. Chill the apricot madeleines until set, then briefly dip the bottom of the pan into hot water (about 5 seconds) to release.
12. Let them set
Allow the coating to set at room temperature, or refrigerate for 10–15 minutes until firm.
Variations & Substitutions
- Skip the glaze: These apricot madeleines are lovely plain or lightly dusted with powdered sugar.
- Dark chocolate: Swap white chocolate for dark for a richer, more bittersweet finish.
- Orange instead of lemon: Use orange zest in the batter for a warmer citrus note.
- Raspberry jam: Works well in place of apricot for a slightly tart contrast.
- No almond extract: You can omit it – the almond flour will still shine through.
Almond Apricot Madeleines
Ingredients
Method
- Grease a madeleine pan with butter and dust lightly with flour, tapping out the excess.
- In a bowl, whisk together the flour, almond flour, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar on high speed for about 5 minutes, until pale, thick, and fluffy.
- Mix in the vanilla extract, almond extract, and lemon zest if using.
- Gently fold the dry ingredients into the egg mixture in two additions.
- Fold in the melted butter until smooth and glossy.
- Cover the batter with plastic wrap pressed directly onto the surface and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375°F (190°C).
- Spoon the batter into the prepared pan, filling each mold about ¾ full.
- Bake for 10–12 minutes, until lightly golden and springy to the touch. Cool briefly, then transfer to a rack.
- Melt the white chocolate and coconut oil in 20-second intervals, stirring until smooth.
- Stir in the apricot jam or chopped apricots.
- Dip one side of each cooled madeleine into the coating and let set on parchment, or chill briefly to speed things up.
Notes
- Chilling the batter is key for the classic madeleine hump — don’t skip it.
- Let the madeleines cool completely before glazing to keep the coating smooth.
- For a bakery-style finish, spread chocolate into the madeleine molds and press the cakes in, then chill and release.
- Unglazed madeleines freeze well; glaze after thawing for best texture.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
My Tips to Making the Perfect Apricot Madeleines
- Don’t rush the egg-and-sugar whipping stage – it’s key for light texture.
- Chill the batter for at least an hour; overnight is even better.
- Avoid overfilling the molds – madeleines rise quickly.
- Let the almond madeleines cool completely before glazing to keep the chocolate smooth and glossy.
- Use good-quality white chocolate for the cleanest flavor.
How to Store Madeleines
- Make ahead: The batter can be made up to 24 hours in advance and kept refrigerated.
- Storage: Store finished apricot madeleines in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
- Freezing: Unglazed almond madeleines freeze well for up to 1 month. Glaze after thawing for best results.
Frequently Asked Questions
Watch the Video
These almond apricot madeleines are proof that a simple bake can still feel thoughtful and refined. Whether you enjoy them with coffee, serve them to guests, or sneak one straight from the tray, they’re the kind of treat that never feels like too much. If you bake them, tag me @poetic_road – and if you love elegant, everyday baking like this, sign up for my newsletter for more Swiss-inspired recipes and kitchen favorites.
NEWSLETTER SIGN-UP
Hungry for More Swiss Recipes?
If you’re curious about Swiss food beyond fondue and chocolate, you’re in the right place.
Subscribe to my newsletter and I’ll send you seasonal recipes, Swiss kitchen favorites, and the occasional family story straight from my Swiss-Canadian kitchen.
