Perfect with a cup of tea, these Vanilla Madeleines are delicate and flavorful with a hint of vanilla. Their light spongy texture with crispy buttery edges make them truly irresistible! These French butter cakes are the perfect treat for the holidays with its beautiful aesthetic and delicious taste.
The Cake-Cookie Hybrid
Madeleines are unique not only due to its beautiful scalloped shell shapes but for their delightful texture as well. These airy teacakes are often served to complement tea or coffee, which is why these treats are commonly categorized as cookies in some instances. To make madeleines, you will need a non-stick Madeleine pan, and preferably an electric mixer to make the initial egg mixture. Here are the ingredients required to make Vanilla Madeleines:
- 1/2 cup unsalted butter, melted using a pot or a microwave
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs, at room temperature
- 1/2 cup granulated white sugar
- 2 tablespoons packed light brown sugar
- 1 teaspoon pure vanilla extract
Tips to make the perfect Vanilla Madeleines
Once you have the ingredients on hand, it’s time to bake away! Madeleines can be perfected with a few important tips that I’m sharing with you here:
- Make sure the eggs are at room temperature before using, as cold ingredients don’t bond properly.
- The initial step to this recipe is to make the pale egg-sugar mixture that’s thick in texture, before mixing in the dry ingredients. I recommend using an electric mixer (I use this model) to blend the eggs and sugars together. You will need to beat on high for about 5 minutes or more until you reach a thick consistency.
- Patience is key to making the perfect madeleines! The success measure of these treats is determined by the belly, hump, or bump of a madeleine, and this is achieved when it rises properly in the oven. One trick to achieving this is to refrigerate the batter for at least 2-4 hours, preferably overnight. As madeleines are best when baked fresh, the batter can be kept in the fridge for up to 3 days for you to bake upon serving!
- Madeleine batter can easily stick to the pan, even when the pan is non-stick. To protect the beautiful shape of these madeleines, I ensure to prepare the pan by lightly brushing melted butter over the molds, which will create an extra safety layer on your non-stick pan.
- Using an ice-cream scoop makes the process a lot easier, and helps to make even-sized cakes. Dropping a tablespoon into the center of each prepared mold, which will give it the perfect “humped” look of the madeleines.
- Once the madeleines are baked, immediately tap them out of the pan onto a cooling rack. Serve immediately, or store in an airtight container for up to 3 days.
I hope you enjoy this recipe, and please feel free to leave a comment below or message me on Instagram if you have any questions! Happy Holidays!
Other baking recipes you may be interested in:
- Ultra-moist Banana Bread
- Easy Churro Waffles
- Oreo Cookies and Cream Muffins
- Ultra-Moist Banana Nut Muffins
- Buttermilk Biscuits
Vanilla Madeleines
These delicate and flavorful Vanilla Madeleines are the perfect treat for the holidays, and can be easily made with only a few ingredients!
Servings: 24 Madeleines
Calories: 81kcal
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3 large eggs room temperature
- 1/2 cup granulated white sugar
- 2 tbsp light brown sugar packed
- 1 tsp pure vanilla extract
- icing sugar optional for dusting
Instructions
- Start by preparing the melted butter by using a microwave or a small saucepan. Set aside.
- In a bowl, whisk together the flour, salt, and baking powder.
- Insert eggs, white sugar, and light brown sugar into a bowl, and beat at high speed for about 5-8 minutes, until the mixture becomes thick and pale in color. Mix in the vanilla near the end.
- Sift in about half of the flour mixture and gently fold into the whipped eggs using a rubber spatula. Once mixed in, sift in the rest of the flour mixture and fold in the rest. Do not over-mix.
- Mix in about 1/2 cup of the batter into the melted butter, and mix together to lighten the butter. Gently fold this butter mixture into the egg batter.
- Cover and refrigerate the batter for at least 2 hours, or overnight.
- Preheat the oven to 375°F (190°C). Prepare the madeleine molds by lightly brushing melted butter.
- Drop a tablespoon of batter into the center of each mold and bake for 8-9 minutes, until the edges are golden brown and the madeleines spring back when lightly touched.
- Remove the pan from the oven, immediately tap the pan against the counter to release the Madeleines onto a wire rack. Dust with icing sugar to decorate. Serve and enjoy with a cup of tea or coffee!
Notes
This recipe makes about 24 regular sized madeleines. The batter can be stored in the refrigerator for a fresh bake for up to 3 days, and also can be baked in advance and stored up to 3 days. I highly recommend having them baked fresh for the crisp edges, you won't regret it!
♥ Did you make this recipe?
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Nutrition
Calories: 81kcal