Maple Oat Pecan Madeleines

Anything maple reminds me of fall. For one thing maple trees this time of year are absolutely beautiful and even though we never tapped our trees until early spring, for some reason maple syrup still makes everyone think of fall.
Gayle at pastry studio posted a delicious madeleine recipe using maple, oats and pecans....they even look like fall!  As Gayle states: madeleines are prepared in the génoise sponge cake tradition, but you really end up with little cakes rather than one big one. Sort of like cookies, but not. A bit crunchy on the outside, but cakey inside. Perfection, I think. I make them all the time, but these are special: not only do they have the fall flavors, but there is a little garnish on each and a final brushing of syrup just to top things off.

Maple Oat Pecan Madeleines
From :pastry studio

1/2 cup flour                               
1/4 cup oats
2 tablespoons  toasted pecans
1/2 teaspoon baking powder                   
1/4 teaspoon salt                                       
pinch nutmeg
3 oz (6 tablespoons) unsalted butter
2 tablespoons maple syrup
2 large eggs
1/4 cup sugar                                                    
1/4 teaspoon vanilla extract                      

1 tablespoon oats, for garnish
1 1/2 tablespoons toasted pecans, finely chopped for garnish

3/4 oz (1 1/2 tablespoons) unsalted butter, for finishing
1 1/2 tablespoons maple syrup, for finishing

Preheat oven to 375. Generously butter your madeleine molds and lightly dust with flour.

Melt the maple syrup and butter together and set aside to cool.

Place the flour, oats, pecans, baking powder, salt and pinch of nutmeg in the bowl of a food processor.  Process until the oats are finely ground. 

With your electric mixer, beat the eggs and sugar on high speed until thickened and the batter falls in ribbons when whisk is lifted, about 5 minutes.  Add vanilla. By hand, fold in the flour mixture in 3 additions.  Fold in one-third of the butter mixture until combined. Fold in another third until blended and then fold in the remainder. 

Scoop the batter into the wells of prepared madeleine pans.  Garnish each one with a pinch of oats and pecans.  Bake until the cakes spring back when touched, about 12 – 13 minutes.  Remove from the oven and let them cool for 1 minute, then tilt the pans to dislodge them. 

Melt the 3/4 oz butter and the 1 1/2 tablespoons maple syrup together.  Stir to combine and brush on the garnished side of each madeleine.  Cool completely.
Makes 20.


  1. Wonderfully autumnal flavours!



  2. Is it a sin to want those for the breakfast? They look great, Barbara.

  3. I've been meaning to make madeleines since last Christmas when I got a cookbook devoted to nothing but madeleines. I'm with Angie. I would love to have one of your maple ones for breakfast this morning.

  4. wonderful combination of fall-inspired tastes---maple, nutmeg, toasted pecans. I never would have thought to use these (and oats!) in madeleines. but it is true, they are simply genoise-style cakes in petite form!

  5. I haven't used my madeleine pans for a while, and this looks like a fantastic reason to pull them out! Brushing them with butter and maple syrup when they come out of the pans is such a good idea.

  6. this type of cookie doesn't always appeal to me, but i can tell just from looking at your picture that these are delicious. they'd obviously melt in your mouth but the pecans make it so that your teeth still have a little work to do. :)

  7. They look very soft! Maple syrup is very expensive here as it is imported from the US but from time to time I let myself make that expense!

  8. What a great way to celebrate fall!

  9. Maple Oat Nut is one of my all time favorite fall combinations, thanks to Starbucks :) This looks and sounds amazing.

  10. These sound like they'd even been good for breakfast, Barbara! What a wonderful recipe. You're right, I think there are so many fall baked good that include maple syrup that we always associate maple syrup with fall. I'd love to try making these!

  11. One bite of your madeleines and I think I would feel like I was back in New England. They sound wonderful.

  12. Maple always reminds me of Fall which is all so confusing since March is National Maple Month, lol...I usually get my best maple recipes this time of year though and the one you are sharing sure does look like a keeper!

    I just bought local maple today. The farm where I bought it said they sell more maple syrup this time of year than they do earlier in the year. As a matter of fact, this year they held off selling it until now because it goes so quickly!

    Thank you so much for your kind words on my blog, Barbara. I sure did miss the picnic game this year and of course all of you also. Hopefully, I'll be back to blogging soon. In the mean time, I'll be pinning these beauties to Maple Month:) Happy World Smile Day!!! Louise



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