Vanilla Madeleines

4.9 from 7 votes

These delicate and buttery Vanilla Madeleines are soft and light in texture but have slightly crisped edges that are absolutely delightful. They will float into your mouth and are the perfect accompaniment to a cup of tea or coffee.

Author: Jaja Bakes

Course: DessertSnack

Cuisine: French

Servings: 12 madeleines

Prep Time20

Cook Time12

Additional Time1

Total Time1 32

Ingredients

7 tbsp (100 gr) unsalted butter, melted, at 40-50°C
2 (100 gr) eggs, room temperature
6 1/2 tbsp (80 gr) castor sugar
1/2 tbsp (10 gr) honey, optional
13 tbsp (100 gr) cake flour
1 tsp (4 gr) baking powder

Instructions

In a large bowl, add eggs, castor sugar, and honey. Using a whisk, mix them lightly for 3-4 minutes or until the sugar is dissolved.
Sift in cake flour and baking powder. Whisk until well combined.
Add in melted butter and whisk until well incorporated.
Cover the bowl with a plastic wrap and chill the batter for at least 1 hour or overnight.
When you are ready to bake, preheat the oven to 400℉/200℃. Grease a non-stick madeleine pan with butter. If you are not using a non-stick pan, grease the pan with butter and dust the wells with flour lightly.
Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
Place the filled madeleine pan into the preheated oven and immediately reduce the oven temperature to 350℉/180℃. Bake for 10-12 minutes or until they have risen and golden brown.
Remove madeleines from the pan immediately. They are best served warm. You can also store them in an airtight container for up to two days.

Notes

Making the recipe using weight measurement is recommended for the best result.

Nutrition

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