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Vanilla Madeleines

The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4.

  • prep: 20 mins
    total time: 2 hours 40 mins
  • yield: Makes 32 (or 160 mini)
Photography: Tara Donne

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Coarse salt
  • 6 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 tablespoons packed light-brown sugar
  • 2 sticks unsalted butter, melted, plus more, softened, for pans
  • 1 tablespoon plus 1 teaspoon honey
  • 3/4 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting

Cook's Note

Madeleine batter can be refrigerated for up to 2 days. Madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days

Directions

  1. Step 1

    Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.

  2. Step 2

    Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.

  3. Step 3

    Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.

  4. Step 4

    Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.

Source
Martha Stewart Living, September 2011

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Reviews (2)

  • 27 Dec, 2011

    Easy, and very simple to make and tasted amazing!!!
    Great reviews. :)

  • 18 Sep, 2011

    My 8 year old son and I made these this afternoon. Simple and delicious! He loved watching how the batter transformed. I'm not a baker and was suprisingly proud of myself! These will be our show off dessert for the future!!