Vanilla Madeleines
Made from scratch Vanilla Madeleines are a delicious soft mini cake made with hints of vanilla and almond extracts then a sprinkle of powdered sugar.
Servings 16 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.