12 Servings 


400 g (8 ounces) of white chocolate chips 

Orange extract, 2 drops (optional) 

Edible luster dust in pink, gold and silver (can be purchased on Amazon) Pinch of salt 

12 candy pearls 

12 Madeleines 

4 Madeleines for optional “sand” bottom on serving plate 


1) Place white chocolate chips in a medium heat-proof bowl and stir over medium-low heat until just melted. Add the orange extract if you desire. Do not overheat as the chocolate can burn. 

2) Remove from heat and let it sit for 3-5 minutes before using, in the meantime, cut off the raised back of 6 of the Madeleines to make them flat. Then drop these 6 Madeleines, shell shaped texture side down, dragging to coat evenly, lifting carefully before placing on parchment paper. To make the seashell designs, using a thin paint brush, drag lines from top to bottom of each 6 Madeleines, mimicking the already existing shell shaped texture of each Madeleine. Once your shell shapes are created, sprinkle edible luster dust on each shell and let them cool and harden completely on a tray. This should take about 8 hours, you can place them in the fridge to quicken the process. 

3) With the remaining 6 Madeleines, using a piping page, add a small dot of slightly cooled white chocolate, and attach the candy pearls. Set these aside and let them cool and harden completely. In the meantime, using a food processor, ground 4 Madeleines into a fine crumb to create a “sand” for the bottom of the serving platter. Plate the Madeleines, with the sand bottom first, followed by the pearl bottoms, and then the shell shapes on top, slightly overlapping.