Montréal, March Break, Maple Syrup & Madeleines.


Hopefully this is the post worth waiting for. Since being whisked off for a quick French get away, I ate my way through all of Montréal’s renown food samples.

Squeaking a flight through a crazy snowstorm, even for Québec standards, safe at home I brought out my sack of goodness from a small approvisionnement de cuisine shop, still wet from the cookie sized snowflakes that were tumbling down around me. In it, my newly treasured Madeleine pan…

Madeleines are one of my most favourite things. Yes, Proust would be proud. I love these delightful tea cakes so much I named my first born after them. Really.

I couldn’t have been more excited while tredging my better half through this snowstorm to make it back to a little shop I’d originally peered through the window of as this recipe serendipitously came together.

You see, most of Northeastern Canada and U.S.A produces everyone’s supply of maple syrup, and it’s at this time of year, when the temperatures are at their crazy best that the maple sap begins flowing. Thankfully for where I’m at, Québec is one of the number one producers of the stuff – so imagine my pure delight, as I was picking up a few morning groceries, to discover Maple Flakes, even being Canadian I haven’t seen this stuff in the flesh and it hits me that these are where the French Petite Madeleine meets French Canadian. I have certainly found what I have been trying my hand at veganizing these “invasions of the senses” for.


1/4 Cup butter (or to make it vegan, lactose free margarine), melted
1/2 Frozen banana, thawed and pushed through a sieve to puree.
1/3 Cup Soy milk
3 Tablespoons Orange Juice
1 Tablespoon Orange Zest
1 Cup All Purpose Flour, sifted
1/4 Cup cornstarch, sifted
1/4 Cup Sugar,
1/3 Cup Maple Syrup
1/4 teaspoon Salt

Sift dry ingredients together.
Add juice to the soy milk and let rest.
Melt butter/margarine and let cool.
Beat banana and sugar together until very smooth.
Add the soy milk and maple syrup and zest to the banana mixture and combine well.
Whisk in the melted butter then, gradually whisk in dry ingredients with the wet until combined.
Allow the batter to set for about an 1/2 hour in the fridge while you
evenly grease and lightly flour your Madeleine pan.
While the oven preheats to 375ºF, fill each shell 3/4 full with batter and let the batter rest in the pan, popping any bubbles that rise to the surface.
Bake until centers have puffed and the edges are crisp and browned; about 15 minutes.
Cool completely before drizzling over the glaze and sprinkling with maple flakes.


1 Tablespoon Margarine
1/4 Cup Maple Syrup
1/2 Cup Confectioners Sugar

Melt the margarine in a medium saucepan.
Add the maple syrup and continue to heat until bubbling.
Whisk in the confectioners sugar until smooth.
Reduce heat but continue to simmer until thickened enough to coat the back of a spoon.
Remove from heat and dip, dunk or drizzle, since the glaze will begin to harden and crystallize as it cools.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

11 thoughts on “Montréal, March Break, Maple Syrup & Madeleines.”

  1. These sound and look amazing. I don’t think I have ever had them before. I love maple syrup so much (feel deprived living in Brussels right now) and will give this recipe a try when I get a chance.

    Your photos are great. I miss weekend get aways to Montreal. Just curious – did you use the butter or the non-dairy?

  2. CONGRATULATIONS! I know you’ve been struggling with Madeleines for some time now and I’m so happy for you–that you managed to figure out the recipe and even give it a wonderful twist to boot! Any advice for a madeleine-pan-less soul like myself? Muffin tin perhaps, just don’t fill it too full?

    Oh, and I love, love, love Montreal. Definately one of my favourite places to visit. Hands down!

    Keep up the amazing work, I simply love your blog.


  3. Thanks everyone.

    To answer VeganCowGirl, I used butter, but I tested with both. The vegan cooking around here was decided upon by heath choices and allergies. I’ve been planning on posting about my views on butter v.s. margarine or natural v.s. not, but I typically go for an organic butter but lactose-free margarine when cooking for my brother and sister in-laws, who suffer from dairy allergies.

    For a pan-less soul like Amanda, you might try a muffin tin. However, I would only fill it about 1/3 full. Of course you wouldn’t get the same shell shape and possibly not the same crust around the edges – but you’d get the taste. It really is tough to justify a pan that William Sonoma charges 42$ for. If you’re lucky (I was sooo lucky,) there are some shops out there that charge 9$ or you could always try Amazon, they really are quite easy to make and such a delight to eat!

  4. Recently I’m seeing all those beautiful tempting madeleine’s all over the internet and I haven’t made them even once yet… I must buy finally madeleine’s tin and make them!! Your recipe sounds amazing!
    Have a great day, Margot

  5. Lovely! I cannot wait to try them in my new pan. I named my last born (and only daughter) after them. :)

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