Vanilla Madeleines are one of those classic french recipes that pairs so nicely with a hot morning coffee. I always dip my pastries in my coffee cup and these homemade madeleine cookies are no exception!
Don’t be intimidated by these stylish mini cakes, they aren’t as difficult to execute as you may think. All you need to do is follow the recipe steps and be patient 🙂
What is a Madeleine?
French Madeleines are small shell shaped, sweet, buttery cakes. Some people refer to them as madeleine cookies, but these are definitely bite size cakes.
Madeleine Pan
The batter for this recipe is quite simple, but you do need a special Madeleine Pan to create the signature shape, texture, and edge this famous dessert is known for. Here are few pans to choose from.
Can I Bake Madeleines in a Mini Muffin Pan?
In short, yes you can use a mini muffin pan if you don’t have or want to purchase a madeleine pan. There will be a difference in texture and a lack of those lovely crispy edges.
Tips for Vanilla Madeleines
- There is no substitution for butter if you want this recipe to be successful.
- I prefer the structure given by using all purpose flour in this recipe, but if you want to substitute for a softer cake flour give it a go.
- Chilling the batter allows a rest period which helps the madeleines to rise in the oven. But, don’t let them hang in the fridge for too long, because the butter will get firm and completely mess up the rise.
- I have found 45 minutes to be the sweet spot for chilling the batter. No less than 30 minutes and no longer than an hour.
- Use a non-stick madeleine pan, but still brush the melted butter into each mold to create the crispy edge. Use a pastry brush for applying the melted butter.
- When measuring the batter, I use a heaping Tbsp and push the batter from the Tbsp scoop with a small rubber spatula.
- Don’t over bake them!! The trick to delicious madeleines is knowing when to pull them out of the oven.
- When the edges are golden brown and the domed center springs back when gently touched, they are perfectly baked!
- Not sure about your oven temperature? Use an Oven Thermometer to be certain its baking at the right temp.
How Long Do Madeleines Stay Fresh?
Personally I think they are best eaten fresh the day you bake them. Even better when you dip them in your coffee. But, if there are more madeleines than people to eat them you can store them in the fridge. Make sure to skip the sprinkle of powdered sugar, place in an air tight container in the fridge for 2-3 days. Allow to warm to room temperature, then add powdered sugar before eating.
Vanilla Madeleines
Ingredients
Madeleine Batter
- 1 Cup (125 grams) All Purpose Flour
- 1 tsp Baking Powder
- ⅛ tsp Kosher Salt
- ½ Cup (100 grams) Granulated Sugar
- 1 tsp Almond Paste or Extract
- 1 Tbsp Vanilla Bean Paste or Vanilla Extract and One Vanilla Bean Scraped
- 2 Large Eggs
- 1 Large Egg White
- 8 Tbsp Unsalted Butter melted and cooled
Butter For Brushing on Molds
- 3 Tbsp Unsalted Butter softened to room temperature
Instructions
- In a large bowl, hand whisk together flour, salt, and baking powder. Set aside.
- In the bowl of a stand mixer with whisk attachment, combine sugar, eggs, egg white, almond paste and vanilla paste.
- Whisk on medium high speed for 8-10 minutes until a light airy foam like consistency is formed. Almost like a soft meringue.
- Remove bowl from mixer and slowly begin folding in flour mixture a quarter at a time using a soft rubber spatula.
- Then, slowly pour in the cooled melted butter and gently fold into the mixture.
- Cover bowl with plastic wrap and set in the fridge for 45 minutes.
- Preheat oven to 350 F (176 C).
- Generously brush softened butter across each shell shape to prevent sticking.
- Fill each madeleine well with a heaping Tbsp of batter. Don’t flatten the batter, it will melt and fill the shell shape as it bakes.
- Bake for 10-12 minutes until a light golden brown crust has formed around the edges.
- Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter.
- Lightly dust with powdered sugar and serve.
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