Vanilla Madeleines


Totally honest here, but I actually made these less than a week before Clare was born! Great turn around rate huh? 😉

I don’t make madeleines very often but when I do, I remember just how much I love them! I’ve made some yummy lemon glazed ones before and attempted some chocolate ones in the past too. The chocolate ones were a dud unfortunately. And now I’ve remembered to add them to my “try again” list…

But these basic vanilla flavored madeleines – oh baby they’re good. You can munch on a plain one and just savor the buttery, vanilla, not overly sweet flavor.


Or, you can sprinkle on some powdered sugar to jazz them up a bit.


Or, if you just happen to have leftover ganache in your fridge (bummer!) you can slather some on for a serious treat. I thought this combo made them taste like those Milano cookies. *swoon*

By the way, if you’ve never had a madeleine before, you really should try them or send me $20 so I can bake/mail some to you. The texture is like a cross between cake and a cookie and you have to bake them in a special pan to get that cute shell shape. Plus they’re French and make you seem a bit fancy!

Vanilla Madeleines

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature
1/2 cup granulated sugar
1 Tbsp packed light-brown sugar
1 stick unsalted butter, melted
1/2 Tbsp plus 1/2 tsp honey
1/2 tsp pure vanilla extract
Confectioners’ sugar, for dusting (optional)

Yield: 2 dozen

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Mix the eggs and sugars in a mixer on high speed with a whisk attachment until pale and fluffy, about 10 minutes. Add the dry ingredients in two additions, lightly folding in after each addition. Fold in the melted butter in 2 additions, then fold in the honey and vanilla. Cover the bowl of batter and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Let the batter sit at room temperature for about 10 minutes. Meanwhile, grease a madeline pan. (I just use a little Baker’s Joy) Spoon the batter into a piping bag or plastic zipper bag and snip off the end. Pipe the batter into the molds till about 3/4 full. Bake for 8 minutes and immediately remove from the pan to cool. Add a little more grease to the pan (wipe it down first if needed) and fill with the remaining batter, baking as before. Once the madeleines are cooled, dust them with confectioner’s sugar or coat/top/dip however you like!

*The batter can actually be refrigerated up to 2 days. Once baked, they are best served the same day but can be kept in an airtight container at room temperature for 2-3 days.

Source: Slightly adapted from Martha Stewart


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