Towards the end of last year, I shared a chocolate Madeleine recipe on here. This was partly because compared to the traditional vanilla Madeleine, the chocolate version doesn’t get much love. Equally it would be unfair of me not to also share a vanilla Madeleine recipe now that the chocolate one has been so popular on my Youtube channel! So let’s do it!
A quick note before we get started. I’ve put ground almond, which have lots of natural oils, in this recipe to help keep the cake moist for longer. If you do not’t have any at hand, feel free use just plain flour. It’s not the end of the world, it will just be a little bit drier.
This recipe is enough to make apporximately 16 medium sized madeleines
- 3 eggs
- 125g / 0.66 cups caster sugar
- 5ml / 1 tsp vanilla extract
- 110g / 1 cup all purpose flour
- 15g / 0.125 cups almond powder
- 1.25g / 0.25 tsp salt
- 60g / 0.5 sticks melted butter
- 5g / 1 tsp icing sugar
Step 1: Melt the butter
Start off by melting the butter over a medium heat, making sure it does not burn. Set aside to cool. Now is also a good time to preheat your oven to 175 degrees Celsius or 350 Fahrenheit
Step 2: Beat it!
In a mixing bowl, whisk a large egg lightly until you start to see foam form on top. Add your brown sugar into the egg and continue beating until a thick creamy consistency (see video)
Step 3: Fold in other dry ingredients
To avoid any lumps, pass the plain flour, ground almond, salt and baking powder through a sieve and into the batter. Fold the dry ingredients into the mixture gently using a spatula until fully incorporated
Step 4: Mix in the melted butter
Pour in the, now cooled, melted butter into the mixture and gently stir the mixture until it is all combined. To make our lives a bit easier, transfer the batter into a piping bag with a 1cm tip. If you don’t have a piping bag at hand, you can skip this step and use a spoon in the next step instead.
Step 5: Fill the moulds
Give the madeleine moulds a think coat of butter using kitchen towel or a pastry brush. Fill the moulds with the batter to about 75%. Using a piping bag makes portioning a lot easier (see video)!
Step 6: Bake them!
Stick them in the over for 8 minutes! The Madeleines should rise in the over and form a lovely dome shape.
Step 7: Cool, dust and eat!
Once out of the oven. give them a few minutes to cool. They should just release from the mould. Sea shell side up, give them a light dusting of icing sugar and they are ready to serve!