Surefire Vanilla Madeleines {How to Get the Classic Bump}

Madeleines somehow manage to walk the fine line between light and butter. The small cakes come from the Lorraine region of France and are traditionally made from a Génoise batter, a type of sponge cake invented in Italy very popular in French baking. Though, this recipe cheats a bit by adding a tiny bit of baking powder to remove some of the elbow-work and risk that you might not get the light texture you’re aiming for.

The fluffy, seashell-shaped cakes are the perfect for warmer weather, which is finally here! Satisfying without the heaviness of other desserts, they are an ideal addition to your beach picnic or as a mid-afternoon goûter on the back patio.

This recipe includes the very simple “trick” to get that classic madeleine hump every time.

Enjoy!!

Ingredients

6 tbsp (60 ml) melted butter cooled (85.5grams)

3 eggs

2/3 cup (135 g) sugar

1 teaspoon vanilla extract (seeds from 1/2 vanilla bean)

1 cup (130 g) flour 

1 tsp (5 ml) baking powder

¼  tsp  (1.25 ml) salt

Tools:

Madeleine Mold Baking Tray

Two Medium Mixing Bowls

Mixing Spoons

Whisk

Instructions:

{ To achieve the classic “hump,” you must make the batter 24 hours ahead of baking.}

1. Gently melt the butter. Set aside, and allow it to cool.

2. Whisk your eggs and sugar together briskly for two minutes until the mix brightens to a light yellow. Stir in the vanilla.

3. Mix the dry ingredients together, then combine them with the egg mixture until just combined.

4. Fold in the cooled, melted butter. Transfer to an airtight container and refrigerate at least 24 hours.

5. When you are ready to bake, preheat the oven to 350° F ( 175° C). Depending on the material your madeleine baking mold is made from, you might need to butter & flour the mold depressions or simply brush them with a little cooking oil/butter. Working quickly drop 1 Tablespoon (15 mL) into the center of each seashell depression. Do not spread the batter out. It will grow up and outward as it bakes. (see my notes at the bottom for tips)

6. Bake for 7 - 12 minutes. Keeping an eye on them since they only need gentle baking. They will be done baking when they have a firm yet plush feel when tapped lightly with a finger.

7. Remove from oven and allow to cool. Best eaten right away or within a few hours! Dust with powdered sugar or drizzle with a light glaze if desired.

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These Madeleines are best eaten the same day

Notes:

+ Very Important: to get that classic Madeleine “hump” you need to let the batter sit for at least 24 hours.

+ To encourage perfectly uniform madeleines, work quickly with a tablespoon to add the batter to the molds. Using a small spring-loaded melon-baller or mini ice cream scoop (about 1 and 1/4” in diameter) makes this much easier and allows you to work much faster.

+ As you’re buttering your madeleine tray in preparation for baking, try to stay light and even with the butter, and clean up around the flat area of the edges to prevent over-browning the edges of your madeleines.

Pairing Suggestions for Vanilla Madeleines:

{ Sweet } Most Fruits especially berries, stone fruits, or any juicy fruit. Citrus Fruits (Lemon, Orange, Grapefruit). Ginger. Coconut. Mild nuts (Almonds, Pistachios, Macadamia Nuts, Chestnuts). Aromatic drinks (Coffee, Tea, or Herbal Infusions). Chocolate. Caramel, Honey, Baking spices (Cardamom, Cinnamon, Nutmeg) Floral Waters (Orange Blossom Water, Rose water)

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Surefire Vanilla Madeleines

Laura | May 2020

Prep time: 10 minutes

Resting time: 24 hours

Baking time: 7 - 12 minutes

Total time: ~24 hours and 20 minutes

Level of Skill: Easy

Ingredients:

• 6 tbsp (60 ml) melted butter cooled (85.5grams)
• 3 eggs
• 2/3 cup (135 g) sugar
• 1 teaspoon vanilla extract (seeds from 1/2 vanilla bean)
• 1 cup (130 g) flour
• 1 tsp (5 ml) baking powder
• ¼ tsp (1.25 ml) salt

Equipment:

• Madeleine Mold Baking Tray
• Two Medium Mixing Bowls
• Mixing Spoons
• Whisk

Instructions:

{ To achieve the classic “hump,” you must make the batter 24 hours ahead of baking.}

1. Gently melt the butter. Set aside, and allow it to cool.
2. Whisk your eggs and sugar together briskly for two minutes until the mix brightens to a light yellow. Stir in the vanilla.
3. Mix the dry ingredients together, then combine them with the egg mixture until just combined.
4. Fold in the cooled, melted butter. Transfer to an airtight container and refrigerate at least 24 hours.
5. When you are ready to bake, preheat the oven to 350° F ( 175° C). Depending on the material your madeleine baking mold is made from, you might need to butter & flour the mold depressions or simply brush them with a little cooking oil/butter. Working quickly drop 1 Tablespoon (15 mL) of batter into the center of each seashell depression. Do not spread the batter out. It will grow up and outward as it bakes. (see my notes for tips)
6. Bake for 7 - 12 minutes. Keeping an eye on them since they only need gentle baking. They will be done baking when they have a firm yet plush feel when tapped lightly with a finger.
7. Remove from oven and allow to cool. Best eaten right away or within a few hours! Dust with powdered sugar or drizzle with a light glaze if desired.

Nutrition:

(per madeleine)

Servings: about 20 madeleines

Fat: 4.1 grams

Calories: 89

Nutrition estimated by Happyforks.com