Delicious Chocolate Covered Madeleines with a white chocolate coating are a sweet treat that’s sure to make any chocolate lover happy. These cute little French cakes are flavored with orange zest, have a light, tender inside, buttery crispy edges, and have a distinctive hump on top!

White porcelain serving dish filled with baked Madeleines covered in white chocolate.

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These delicate cookies are surprisingly simple to make and will turn out even better than any store-bought version. The little cakes have just enough sweetness and a hint of orange flavor from the zest in the batter. Madeleines pair wonderfully with a cup of tea or coffee, making them the perfect ending to any meal.

5 Madeleines covered in white chocolate, displayed on Cristal dish.The dish is on grey marble surface and beside the dish some white small flowers for decoration.

WHY YOU’LL LOVE THESE CHOCOLATE COVERED MADELEINES

Just a few simple ingredients is all you need to make Madeleine cookies.
This chocolate-covered madeleine recipe is both a breeze and a fun baking project, providing a delicious treat.
The rich and indulgent chocolate shell adds a layer of deliciousness to the classic madeleine.

INGREDIENT NOTES

To make these easy Madeleines cookies, you will need:

All-Purpose Flour – No special flour needed.
Granulated White sugar
Eggs – Make sure you use room-temperature eggs because they blend more evenly in batters.
Unsalted Butter – Using high-quality butter in madeleines is simply essential, even more so as the butter is what brings the flavor to them.
Orange Zest
Baking Powder
Salt – Adds extra flavor.
White Chocolate – To make the chocolate shell.

Please also note that this is just an overview of the ingredients used. For the full recipe with amounts, please scroll down to the recipe card at the end of this post.

SPECIAL EQUIPMENT

Madeleine Pan – You need a scalloped pan to make madeleines; it’s the only way to get that characteristic shape. You can find different madeleine molds made from metal or silicone. Metal pans are great for their excellent heat transfer. I use a non-stick pan, but it’s still important to prep the pan before using to ensure the madeleines don’t stick. My preference is to grease each shell with soft butter (you can use cake brush to get all the edges and to remove any excess batter) and add a light dusting of flour to further prevent sticking. Then, tap the pan to remove any excess flour, leaving a thin, even layer.
Electric Mixer

CHILL YOUR BATTER TO GET THE HUMPS

The batter must be refrigerated for at least 1 hour. The purpose of this is to chill the batter which also thickens it. This is what creates the signature hump on the madeleines. The shock of the heat hitting the cold batter, and the thicker batter which allows the cake to rise faster.

HOW TO MAKE CHOCOLATE COVERED MADELEINES

Melt butter, add the freshly zest from one orange, mix and set a side.
Combine sifted all-purpose flour, salt and baking powder; set aside.
With a hand-held or stand mixer fitted with the whisk attachment, whisk eggs and sugar on high speed for 4 to 6 minutes. Add the dry ingredients in two batches. Using a rubber spatula, gently fold just until the ingredients are combined. Do not overmix.
Next, slowly pour in the cooled melted butter with orange zest (should still be in liquid form) into the batter. Make sure all the butter is fully incorporated (in the same time don’t over mix) and there is no residue at the bottom of the bowl or in-between batter layers. Cover the bowl tightly with cling film and refrigerate for 1 to 2 hours. In a meantime melt 1 to 2 tablespoons of butter and brush the pan with a thin layer of soft butter and place in the freezer.
30 minutes before baking, pre-heat the oven to 380℉.
When ready to bake, remove the batter from the fridge, stir once or twice and spoon the very chilled batter into the madeleine pan cavities, filling them 2/3 full. Don’t worry about spreading it to the corners; the batter will spread and fill out as it bakes in the oven. If you have leftover batter, place it back into the fridge.
Place the madeleine pan in the oven and bake for 10-12 minutes. They are ready when the ‘humps’ have risen, and they’re browned on the edges. Remove from the oven and let the cakes rest in the pan for 5 minutes, then gently transfer each cake to a clean surface to cool completely.Repeat the process, washing the pan and greasing it before baking each batch.

Madeleines baking pan, biside Stainless Steel mixing bowl with melted white chocolate, small serving bowl with chocolate chips and 2 teaspoons placed on grey kitchen counter.

HOW TO MAKE THE WHITE CHOCOLATE SHELL?

Clean the madeleine mold thoroughly before making the chocolate shell. The grease can mess with the appearance of your chocolate coating. Melt the chocolate and oil in a microwave-safe bowl, heating it in 30-second intervals. Stir well between heating, using the residual heat from the bowl to melt the chocolate. The glaze should be smooth.
Add about 2 tablespoons of melted chocolate into the center of each cavity. Place the scalloped side of each madeleine into the chocolate, pressing slightly until the melted chocolate comes to the edges of the molds. Place it in the freezer to set for about 30 minutes or until the chocolate is set.
After that time, take them out and lift each madeleine gently. They should easily release from the mold. If they do not come out easily, it means the chocolate is not fully set yet. You will need to freeze them for a longer time. Let the madeleines come back to room temperature before enjoying!

EXPERT TIPS

Use a kitchen scale to weigh all your ingredients – It’s the most accurate way to bake for consistent results.
Use room temperature ingredients – Make sure you use room temperature eggs and slightly warm melted butter. This is key to creating a smooth batter and achieving a more even texture. You can quickly bring your eggs to room temperature by submerging them in hot tap water for 10 minutes.
Beat the eggs and sugar – Whisking together eggs and sugar is crucial for making great madeleines. It adds air to the mix, creating a light and fluffy texture. The consistency should be thick and the color should be a pale off-white.
Rest the batter- to get the signature madeleines humps.
Placing Madeleines from the baking pan onto a wire cooling rack as they will leave wire-rack markings on the cookies. When setting them on the cooling rack, make sure you set them pattern side down. It is important to wait until they have partially cooled on the kitchen towel before placing them onto the rack.
Madeleines are best freshly baked – Chocolate covered madeleines are best when freshly baked and enjoyed on the same day. Storing them will make them dry and hard over time.

HOW TO SERVE MADELEINES

Madeleines are best when freshly baked, you can serve them warm, straight from the oven. If you plan to cover them with chocolate, make sure to bring them to room temperature after freezing. Madeleines make for a delightful and charming treat, perfect with a cup of tea or coffee.

Baked Madeleines covered in white chocolate, displayed on white porcelain plate. The dish is on grey marble surface and beside the dish some white small flowers for decoration.

FAQs

Why do madeleines cookie have a hump?

French-style madeleines are known for their distinctive hump, a sign of an authentic madeleine cookie. After chilling the batter, it is placed in a preheated oven. The initial high temperature causes the outer edges of the batter to solidify rapidly, leading to a quick rise in the center and creating the characteristic hump that defines madeleines.

What are Madeleines?

Madeleines are delicate French butter cakes with a soft, light texture, characteristic hump and a distinctive scalloped shell shape acquired from being baked in pans with shell-shaped depressions. There are four main ingredients in Madeleine recipe: eggs, sugar, unsalted butter, flour. They are commonly flavored with vanilla or lemon and usually served as they are or with a sprinkle of powdered sugar. Nowadays, some might have a shiny coating of glaze or be dipped in a chocolate layer.

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Happy Baking! -A