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Vanilla Madeleines

Recipe photo courtesy of Tara Donne

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. Click here for 21-century variations on the classic.

Source: Martha Stewart Living, September 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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How would you rate this recipe?
167
  • LaRene3337
    27 JAN, 2018
    It tasted more like biscuit, than a Madeleine. Maybe more sugar & vanilla.
    Reply
  • Toadsmom
    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!!
    Reply
    • sartdavisgmail
      27 JAN, 2018
      Thanks it looks easy
  • Sandra7824
    27 DEC, 2011
    Easy, and very simple to make and tasted amazing!!! Great reviews. :)
    Reply

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