If you love the elegance of French pastries but grew up with the deep, toasty aroma of black sesame desserts, these Black Sesame Madeleines are where both worlds meet beautifully. This is also a little seris that you can look forward to, my Asian0inspired madeleine series. Instead of sticking to the usual vanilla or chocolate, I wanted to explore flavours that feel closer to home, the kind you would find in traditional desserts but reimagined in a light, buttery sponge.

Why Black Sesame Works So Well Here

Black sesame has a very distinct personality. It is nutty, slightly bitter and deeply aromatic. It’s the kind of flavour that lingers, and when done right, it’s incredibly addictive.

In a madeleine, that richness gets balanced by:

  • The light, airy crumb of the sponge
  • The buttery base that carries the sesame flavour
  • A slight sweetness that rounds everything out (especially if you’re using the coating of white chocolate)

The result is something that feels familiar, yet a little more refined. Think less “heavy dessert paste” and more elegant tea-time treat

Not Your Usual Madeleine

Traditional madeleines are known for their delicate vanilla fragrance and signature shell shape. This version keeps that same soft, tender texture but adds a bold, almost roasted depth from the black sesame in multiple ways:

  • Black sesame infused batter, which also contributes to that natural grey-black hue
  • Black sesame paste in a core, a nice nutty surprise
  • Coating of toasted black sesame seeds and a white chocolate coating for an extra crunch and flavour boost

It’s the kind of bake that makes people pause for a second and go, “Wait… I didn’t know we can make madeleines this way”

If you’ve ever wanted to experiment with Asian flavours in baking but didn’t know where to start, this is a really approachable entry point. This is especially so given how forgiving black sesame is and even if this is your first time working with it, you will still get a great result.

Of course, these madeleines are perfect for gifting or just keeping for yourself. Finally, this Black Sesame Madeleines is just the bginning alongside flavours like Pandan Coconut and Butter Kaya Madeleines. Stay tuned for this seris and without further ado, the recipe!

Black Sesame Madeleines Recipe
by Javier Tan April-07-2026

These Black Sesame Madeleines are a nutty, fragrant twist on a classic! Instead of the usual vanilla, here’s a flavour closer to home!

Ingredients 

  • 2 Eggs, approx 60g each
  • 1/3 Cup + 1 Tbsp or 80g of White Sugar
  • 1 Tsp or 5ml of Vanilla Essence
  • 3/4 Cup or 90g of All-Purpose / Plain Flour, sift if clumpy
  • 1/4 Tsp or 1g of Baking Powder
  • 1/3 Cup + 1 Tbsp or 90g of Melted Butter, Cooled to Room Temp
  • (For Batter) 1 Tbsp + 1 Tsp or 25g of Black Sesame Paste
  • (For Filling) 3 Tbsp or 40g of Black Sesame Paste
  • (For Coating) White Chocolate, Toasted Black Sesame Seeds

Instructions

  1. First, whisk eggs and sugar until ribbon stage (trail / mark can be formed but disappears in seconds), approx 6 -8 minutes at high speed.
  2. Then, whisk in the vanilla.
  3. Next, fold in the plain flour and baking powder until well incorporated. Do not over mix.
  4. Whisk the butter and black sesame paste together, before folding it in the batter. It will be liquidy at first but will eventually come together.
  5. Refrigerate for 30 minutes. Then, transfer to a piping bag.
  6. Butter the madeleine mould and fill half full, before placing a dollop of black sesame paste. Then, cover with additional batter until 3/4 full.
  7. Tap a few times, then bake 180C for 18 minutes, or 13 – 14 minutes for a smaller shell mould.
  8. Leave to cool and unmould in 10 minutes.
  9. If desired, coat with white chocolate and toasted black sesame seeds.
  10. Serve and enjoy!

Details

  • Prep time: 45 mins
  • Cook time: 30 mins
  • Total time: 1 hour 15 mins
  • Yield: 8 – 10 Black Sesame Madeleines

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 2) or in a fridge (up to 4 days). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan