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.