Vanilla Madeleines
Vanilla Madeleines are perfect bite-sized little cakes. They are sweet and buttery but also light and soft. They are wonderful with afternoon tea and can also be a sweet treat with your morning coffee as well!
Servings: 24 madeleines
Equipment
Ingredients
- 6 oz unsalted butter melted and cooled, 170 g
- 2 large egg
- 2 large egg yolk
- 1 cup granulated sugar 200 g
- ⅛ teaspoon of salt
- 2 teaspoon pure vanilla extract
- 1 ⅓ cup all-purpose flour 180 g
- ¼ teaspoon of baking powder
- Melted butter and flour for pan
- Powdered sugar for dusting
Instructions
- Melt butter in a small saucepan (or in the microwave) and set aside to cool.
- Add the eggs, egg yolks, sugar, salt, and vanilla extract to a stand mixer bowl and beat together with the wire whip until light in color and creamy.
- Sift flour and baking powder into a small mixing bowl. Fold the flour mixture into the egg mixture with a spatula in two additions until just combined.
- Fold the melted cool butter into the batter, working quickly so as not to over mix.
- Refrigerate the batter for at least one hour.
- Preheat the oven to 375°F.
- Melt 1 tablespoon of butter and brush it onto the madeleine pan, wipe off any excess pool of butter and sprinkle the pan with extra flour, shake off the excess.
- Spoon about 2 tablespoons of batter (or 28 g) in each madeleine cup. You could also use a medium cookie scoop.
- Bake for 12-13 minutes, until the edges are golden brown.
- Remove from the oven and transfer to a wire rack. Allow the madeleines to cool completely in the pan.
- Once cooled, remove madeleines from the pan and serve with a dusting of powdered sugar.
Notes
- Bake these in 2 batches or 1 pan at a time in the middle of the oven. Keep the remaining batter in the refrigerator while the first batch is baking.
- Make sure to chill the batter at least one hour before baking and up to 2 days in the refrigerator.
- Store baked madeleines at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 28g | Calories: 120kcal
