Vanilla Madeleines

Ingredients

• 113 g unsalted butter (Melted and cooled, plus more for greasing the pan)
• 100 g granulated sugar
• 2 large eggs (At room temperature if possible)
• 1 tsp vanilla extract
• 100 g all-purpose flour (Sifted)
• 1 tsp baking powder
• 0.25 tsp fine salt
• powdered sugar (For dusting, optional)

Steps

1. 1

   Melt the butter in a small saucepan or microwave-safe bowl. Set it aside to cool until warm but no longer hot. Reserve a little additional butter for greasing the madeleine pan.

2. 2

   In a medium bowl, whisk the eggs and granulated sugar until the mixture is smooth, pale, and slightly thickened, about 2 minutes. Whisk in the vanilla extract.

3. 3

   Add the sifted flour, baking powder, and salt to the egg mixture. Fold gently with a spatula just until no dry flour remains; do not overmix.

4. 4

   Add the cooled melted butter and fold until the batter is smooth and evenly combined. Cover the bowl and refrigerate the batter overnight, or for at least 8 hours. The cold rest is important for developing the classic madeleine hump.

5. 5

   When ready to bake, generously butter a madeleine pan, making sure to coat the grooves and ridges. Dust lightly with flour, then tap out the excess. Chill the prepared pan while the oven heats.

6. 6

   Preheat the oven fully to 425°F (220°C). The oven must be thoroughly hot before the batter goes in so the temperature contrast encourages the center to rise.

7. 7

   Spoon or pipe the cold batter into the prepared molds, filling each about three-quarters full. Do not spread the batter completely to the edges; it will expand as it bakes.

8. 8

   Place the filled madeleine pan in the freezer for 5 to 10 minutes to make the batter especially cold. This brief chill helps strengthen the characteristic hump.

9. 9

   Transfer the cold pan directly to the fully preheated oven. Bake for 8 to 10 minutes, until the madeleines are puffed, lightly golden around the edges, and spring back when gently pressed in the center.

10. 10

    Remove the pan from the oven and let the madeleines cool for 2 to 3 minutes. Loosen them gently from the molds and transfer them to a wire rack. Dust with powdered sugar if desired and serve fresh, when they are pillowy and soft.

Notes

The source page is partially paywalled and exposes the preparation concept but not the complete ingredient list or instructions. The quantities and detailed method above are a conventional reconstruction rather than a faithful transcription. For the best texture, chill the batter overnight and bake it immediately after the short freezer rest. Madeleines are best eaten the day they are baked.

Nutrition per serving

• dessert
• French baking
• baked
• tea-time
• cakes
• cookies
• make-ahead
• vegetarian