Vanilla Bean Madeleines

Madeleines are the perfect afternoon tea snack with a cup of coffee or tea. It seems like a cake which needs to be mastered but they aren’t difficult to make. These were my favorite as a child and they still are. Every time my mom took my grocery shopping at Safeway, the big buckets of madeleines were number one on my grocery list.

To make these you’ll need to have the specific shell-shaped pan in order for them to look authentic. Technically you could bake them in normal muffin tins but then they’ll just be muffins…. the shell-shape is what makes the a little different.

This recipe takes a bit longer to make but it’s not physically baking. The batter needs at least 3 hours chilling time in the fridge. You’ll see that your batter thickens and when you scoop it out it’ll look a bit like bread dough after resting. (Obviously it won’t be as stiff but you get the idea.) You’ll see the gluten and air bubbles, this is what makes it super light and fluffy.

You’ll love this recipe. Light, fluffly, buttery and vanillaly (yes I know vanillaly isn’t a word but let’s just pretend it is), you won’t be able to stop yourself from having another serving!

Ingredients 
  • 2/3 cup All Purpose Flour
  • 3/4 teaspoon Baking Powder
  • 1/2 cup Sugar
  • Zest of 1 Lemon
  • 1 tbsp Vanilla Bean Paste
  • 2 Eggs
  • 1/2 tsp Vanilla Extract
  • 85g Unsalted Butter, melted and cooled
Directions 
  1. Combine flour, baking powder and salt. Set aside.
  2. In a separate bowl combine sugar, lemon zest and vanilla bean paste. Using your fingers rub the mixture together to release aromatic oils.
  3. Using a hand held mixture, beat the sugar mixture with the eggs on medium high speed until pale and thick, about 3 minutes. Add vanilla extract and fold in the melter butter and flour using a spatula.
  4. Cover and refrigerate batter for 3 hours.
  5. Preheat oven to 200 degrees and grease a madeleine pan.
  6. Fill shells with chilled batter until almost full. Bake until centers are puffed and adges are golden brown 10 – 12 minutes.
  7. Cool in the pans for a few minutes then transfer onto wired rack to cool completely.
Notes:
  • Tasting best the day they are made they can be stored up to 2 days in an airtight container.
  • I couldn’t get my hands on vanilla beans but if you can replace on vanilla bean with the tablespoon of vanilla bean paste. Vanilla extract can replace the vanilla bean paste with equal amounts as well. To my knowledge, 1 vanilla bean = 1 tbsp vanilla bean paste = 1 tbsp vanilla extract. To double check, your bottle should show conversions.
 

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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