Madeleines are probably one of my favorite sweet treats. This little shell shaped French cake looks elegant, tastes subtly sweet and has a very modest size (which just means you can eat more). A well-baked Madeleine is slightly crunchy on the outside and lovely soft and light inside. I also love how easy it is to experiment with them: madeleines with rum or lemon for instance, or a savory version with polenta and cheese.
I prefer to bake my madeleines the traditional way, with just some vanilla. For this, I love to use the vanilla pods from Tahiti I bought online. Because believe me: if you ever had the intense fragrant sweetness of those sticky fresh vanilla pods, you’re never satisfied with a dry pod or bottled aroma. It’s amazing how one ingredient can make such a difference. Talking about the little things!
Making madeleines is definitely not difficult at all, but I can’t emphasize enough how important the baking time is. Bake them too short and they stay pale and boring, bake them slightly too long and you end up with a dry mess. I therefore recommended staying near your oven and immediately removing the madeleines when they’re golden brown. This way they should be perfect.
Tip: Baking pans for madeleines are pretty essential for this recipe, but if you really can’t find one, a (mini) muffin tin forms an acceptable alternative.
¼ cup (60g) butter
1/3 cup (60 g) sugar
seeds of ½ vanilla pod
½ cup (60g) self-raising flour, sieved
3 tablespoons (20g) almond flour, sieved
extra: madeleines baking pan, greased
1. Preheat the oven to 400F (200C).
2. Melt the butter in a small pan. Let cool down completely.
3. Beat the eggs and sugar until creamy, thick and custard-like. This will take about 4-5 minutes.
4. Add the vanilla seeds. Using a spatula, quickly fold in the sieved self-raising flour and almond flour. Mix in the melted butter as well.
5. Fill the prepared madeleine pan with the batter. Bake for 9 minutes in the preheated oven, or until golden brown. Make sure not to over bake them, as they can turn dry quickly.
6. Let the madeleines cool down on a wiring rack.