BREAKFAST Light, Madeleines, Ricotta

Ricotta Mini Madeleines

Do you know Madeleines? Made with ricotta, these ones are light, dense and burst with almond flavor.

Ricotta Madeleines

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A little history

The madeleine is a traditional small cake from Lorraine, region in northeastern France. Madeleines are kind of a very small (even tiny for this recipe) sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.

In France, it is well-known that Grandmothers are usually the ones making these beautiful Madeleines. They always have the perfect old pan to bake them, and let’s face it; their Madeleines taste way better. 😉

Ricotta Madeleines

These madeleines are so easy to make, and the batter can even be made in advance. You can’t be afraid to make and bake them. The only difficulty (maybe) is the pan. You can obviously bake them in another if you don’t have a shell-shaped one, like a mini bundt pan, mini muffins pan…

For these little beauties, you have to use ricotta and almond flour. You can use only flour if you want but I think you’d miss something as almond gives a powerful flavor.

How To Make Them

You have to prepare four little bowls and use only a whisk:

  • Melt unsalted butter and set aside
  • Whisk ricotta cheese & milk
  • Mix flour & almond flour & baking powder (with whisk)
  • Whisk eggs & sugar


Then, just add the flour mixture, melted and cooled butter and ricotta mixture to the eggs and whisk until you have a smooth batter, without any clumps.

Let set in the fridge for 1 hour, or up to one day.

Ricotta Madeleines

How To Create The Bump

Madeleines must be baked at a very high temperature during a really short period of time in order to create a nice bump, an inevitable attribute of the madeleines. Then you have to lower down the temperature (which remains pretty high) to finish the baking without burning them. That’s particularly important for this recipe as you will bake mini madeleines.

These little baked goods are the perfect gift because you don’t have to worry about frosting running all over your box or that anything is broken, no, they just hold their shape perfectly.

Now you are ready to face these (easy!) madeleines, let’s bake and bite into them!

Ricotta Madeleines

Ricotta Mini Madeleines

Light, dense and made with almond flour and ricotta, these Madeleines are your new edible and transportable best friends!

Course Breakfast, Dessert, Snack
Keyword Mini Madeleines, Ricotta Madeleines
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 20 minutes
Servings 30 mini madeleines
Author Bites Of Baking


  • 50 g unsalted butter 3 tbsp + 1 tsp
  • 40 g ricotta cheese 3 leveled tbsp
  • 2 tbsp milk
  • 50 g all-purpose flour 1/3 cup + 1 tbsp
  • 13 g almond flour 1 leveled tbsp
  • 1/3 tbsp baking powder
  • 1 egg
  • 50 g granulated sugar 1/4 cup


  1. Prepare four medium bowls.

  2. Medium bowl 1: Melt unsalted butter and set aside.

  3. Medium bowl 2: Whisk ricotta cheese & milk.

  4. Medium bowl 3: Mix flour & almond flour & baking powder (with whisk)

  5. Medium bowl 4: Whisk egg & sugar.

  6. Add the flour mixture, melted and cooled butter and ricotta mixture to the eggs and whisk until you have a smooth batter, without any lumps.

  7. Let set in the fridge for 1 hour, or up to one day.

  8. Preheat the oven at 470°F (240°C) and grease your madeleine pan.

  9. Spoon the batter evenly in the depressions of the pan and bake for 4 minutes.

  10. Lower the temperature to 410°F (210°C) and bake for 6 minutes longer.

  11. Let cool a few minutes and remove the madeleines from the pan. Enjoy right away with a cup of coffee!

Recipe Notes

*You can make 10 regular madeleines with this recipe.

**Can be kept at least a week in a container. No need to keep in the refrigerator.


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