Amaretto Madeleines with Amaretto-Vanilla Bean Glaze

I found this recipe on one of my favorite blogs, Bake at 350. If you have the time, you should really check it out, as Bridget makes some absolutely beautiful food, especially her decorated sugar cookies. Don’t look too closely though, or you’ll realize where some of my inspiration comes from.

Do you notice anything about the madeleines in the picture below? Anything? Yes, that’s right, there is absolutely no sign of the afore mentioned glaze that the title promised. Why no glaze? Well, being the genius that I am, I used all of the powdered sugar in the house on my sugar cookies, and didn’t realize it until it came time to glaze the madeleines. Instead of panicking and running out to the store at the last minute to get the sugar, with time I didn’t have, I remembered something important to entertaining: Your guests won’t know the grand plans you had, they’ll only know what’s in front of them, and appreciate the effort you took to put it there. So, yes, these were supposed to have glaze, and they would have been delicious with it, and I’ll be sure to add it next time, but even without, they were a perfect partner to the Dark Chocolate Mousse I served them with.



  • 10 Tbsp Unsalted Butter, plus more for the pan
  • 2/3 cup Sugar
  • ½ tsp Salt
  • 3 Eggs, room temperature
  • 2 tsp Amaretto
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 1 ¼ cup Flour
  • 1 tsp Baking Powder


  • 1 & ¼ cups Powdered Sugar, sifted
  • 3 Tbsp Whole Milk (or whatever you have on hand, lower fat will make a thinner glaze)
  • 2 Tbsp Amaretto
  • 1 tsp Vanilla Bean Paste (or vanilla extract)



  1. Over medium heat, melt the butter in a saucepan. Simmer gently until the butter deepens slightly and there are small flecks of brown in the butter, about 5 minutes.
  2. Set aside to cool to room temperature.
  3. Beat the sugar, salt and eggs several minutes until they are light yellow and thickened. Stir in the Amaretto and vanilla bean paste.
  4. Gently fold in the flour and butter in 3 additions each, alternating between the two. Refrigerate the batter for 45 minutes.
  5. Preheat the oven to 375. Brush the madeleine pan with melted butter.
  6. Fill the pans with 1 heaping tablespoon of dough per cookie. Bake 12 minutes until the edges are light brown.
  7. Let cool in the pan 5 minutes. Carefully remove from pan and let cool completely on a cooling rack.
  8. If making these in 2 batches, let the pan cool completely. Wipe out the cookie molds and re-coat with melted butter.


  1. Whisk to combine all of the ingredients.
  2. Place the madeleines on a cooling rack placed on a cookie sheet. (This will catch the glaze and make for easier clean-up.)
  3. Spoon glaze over the cooled cookies. Allow to set for at least 15 minutes before serving.

3 thoughts on “Amaretto Madeleines with Amaretto-Vanilla Bean Glaze

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