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Vanilla Madeleines

Black plate with 12 Madeleines on it. Dusted with icing

What can I tell you about Madeleines?  They don’t take too long to make, but you need to start them early.  A bit of fridge resting is required, but after doing this, they are easier to work with, and you end up with a lighter, softer, Madeleine. Oh, and they are delicious.

Let’s get started with the ingredients for Madeleines

Nothing new here, all ingredients are easily sourced. You know me, I always say purchase the best you can afford, and you’ll have the best product at the end.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
  • Unsalted butter – Best for baking and cooking.  Take control of how much salt you want in your recipes.
  • Plain flour – plain or all-purpose flour because we’re adding the correct quantity of baking powder to give the right amount of lift.
  • Baking powder – That’s baking powder, not bicarb.  Baking powder is a mixture of acid and alkaline, both of which have raising capabilities.  Avoid leaving cake batter sitting around for long periods of time, before they go in the oven. As this can reduce the potential for lift.
  • Salt – salt gives flavour to your baked goods.  I prefer to use unsalted butter and use the amount of salt I require for the recipe.
  • Caster sugar – Caster sugar or refined sugar is used for this recipe.  The size of the crystals will help create the right-sized bubbles in your batter.
  • Vanilla, either seeds or paste – I did use Queen Vanilla paste in this recipe.  I don’t make a vanilla paste by grinding up beans.  Myth Busted.
  • Eggs – Extra large or Large is suitable for this recipe.  Each country has a different standard regarding weights.  If you crack your egg into a bowl and weigh it, it should be 50g – 55g.
  • Icing sugar for dusting – icing or powdered sugar.  Do this just before serving, or you may find that it disappears.  Commercially we use something called snow.  It’s icing sugar (with other ingredients that we probably don’t need in our diets) that doesn’t melt when it comes into contact with a bit of moisture.

My recipe tips for making Madeleines:

First, you need to make sure your non-stick pan is going to really be non-stick, as there is nothing worse than a smooshed (ugly) Madeleine. After melting your butter, use what’s left behind in your Thermomix or microwave container to brush into each little mould.  Then dust over the top with a light dusting of plain flour.  The next thing to do is sit the tray in the fridge.  Yep, do it.  It will help keep the batter from melting into the dusted flour and butter, giving it an extra barrier to prevent sticking.

The next tip is about the batter itself.  The batter needs to be rested – 2 to 3 hours in the fridge to chill, as it will help you portion the batter into the tin and keep your Madeleine light and airy.

If you want to get adventurous and make the flavour more intense, there are many things you can do.  One thing I like, is to brown my butter.  Browned butter is beautiful; the French even have a name for it. Beurre noisette, toasting your butter like this, gives it a wonderful caramelised nutty flavour.  Use this in your madeleines, and they’ll be even better.  If using a pot on the stove, you’ll need to keep a close eye on your butter. It’s like making ghee, but you take it one step further and brown the butter.  Stop before you burn it, though.

You need to chat with me if you want to know how to make Beurre Noisette in your TM6.  There are some rules, but it’s fairly straightforward.  Join our Facebook group, ask about it, and I will share all the hows and whys.

When they come out of the oven, they should look like this. Those little domes prove that our Madeleines will be light and airy. If they’re flat, there’s something not quite right.

Vanilla Madeleines just baked and still on the baking tray.
Madeleines straight from the oven

Right, let’s Do It! Lets Make Madeleines

Vanilla Madeleines

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
These little vanilla puffs of sweetness are delightful for an afternoon bite with a cuppa.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Difficulty Easy
Course Afternoon Tea, Cake, Morning Tea, Snack
Cuisine French
Servings 12
Method Thermomix and Conventional

Equipment

  • 1 Madeleine Tray or use a mini cupcake will work too.
  • 1 Thermomix or Stand Mixer

Ingredients
  

  • 100 grams unsalted butter
  • 100 grams plain flour and a little extra for dusting your Madeleine tin
  • 4 grams (3/4 tsp) baking powder Not bicarb
  • 3 grams (1/2 tsp) salt
  • 100 grams caster sugar or fine sugar works best
  • ½ tsp 1/2 tsp of vanilla paste or seeds scraped from a vanilla bean
  • 2 large eggs at room temperature
  • 8 grams (1 Tbsp) icing sugar

Instructions
 

Thermomix Method:

  • Place the small cubes of butter into the TM mixing bowl and melt 3 min/60°C/speed 1.
  • Pour the melted butter out of the mixing bowl into a small jug or bowl and set aside.
  • Using a pastry brush use some of the melted butter to brush onto the madeleine tray. You don’t need to use much butter here, I just pour out my butter and use what is remaining on the inside of my TM bowl. Brush each of the 12 little moulded sections.
  • Then use a small sieve to dust a little plain flour over the butter to give a light dusting, tapping out any excess. Now place this tin in the fridge while you continue on with the batter.
  • No need to clean out the bowl at this stage. Put your butterfly whisk in place.
  • Weigh the caster sugar and eggs into the mixing bowl and whisk 5 min/37°C/speed 3.
  • Weigh the flour, baking powder, salt, vanilla and reserved melted butter into the bowl then mix 10 sec/speed 2. Scrape down sides of mixing bowl with spatula then mix again 5 sec/speed 2. Pour this mix out into a smaller bowl or jug, cover and place in fridge to chill for 3 – 4 hours.
  • When the batter has rested in the fridge for long enough, set your oven to 180°C. and allow 15 minutes for your oven to reach temperature before you portion out your batter and pop them in the oven.
  • Take your madeleine batter from the fridge and give it a quick mix with fork.
  • Fill your madeleine moulds 3/4 full with batter and bake on the centre rack of your oven.
  • They should only take around 10 minutes, what you’re looking for is a slightly risen dome in the centre.
  • Leave to cool in tray for 2 minutes then transfer madeleines to prepared wire rack.
  • Dust the icing sugar over the madeleines just before serving. Best eaten immediately or on the same day. They will dry a bit as they sit and won't be as nice, but hey, I don't think anyone would knock one back. 😉

Stand Mixer Method:

  • Place the small butter cubes into a microwave-safe bowl and melt using short bursts 20 seconds at a time and mixing in between. Once melted, remove and set aside.
  • Using a pastry brush, brush some of the melted butter onto the madeleine tray. You don’t need to use much butter here. So you don’t use too much of the butter, use just the tip of your brush and brush the 12 little moulded sections.
  • Use a small sieve to dust a little plain flour over the buttered moulds to give a light dusting, tapping out any excess. Now place this tin in the fridge while you continue with the batter.
  • In a stand mixer add the weighed caster sugar and eggs and whisk for 8 minutes using the balloon whisk attachment.
  • Weigh the flour, baking powder, salt, vanilla and reserved melted butter into the bowl, then mix until all the ingredients are well incorporated. Scrape down the sides of the mixing bowl with spatula in between if needed.
  • Place this bowl or transfer into a smaller bowl or jug, cover and place in fridge to chill for 3 – 4 hours.
  • When the batter has rested in the fridge for long enough, set your oven to 180°C, and allow 15 minutes for your oven to reach temperature before you portion out your batter and pop them in the oven.
  • Take your madeleine batter from the fridge and give it a quick mix with fork.
  • Fill your madeleine moulds 3/4 full with batter and bake on the centre rack of your oven.
  • They should only take around 10 minutes, what you're looking for is a slightly risen dome in the centre.
  • Leave to cool in tray for 2 minutes then transfer madeleines to prepared wire rack.
  • Dust the icing sugar over the madeleines just before serving. Best eaten immediately or on the same day. They will dry a bit as they sit and won't be as nice, but hey, I don't think anyone would knock one back. 😉

Notes

Madeleines are best eaten before they cool completely or not long after they’re baked. They’ve been described to me by my French Pastry Chef boss as being little small puffs of sweet air. I like that, don’t you?

8 Comments

    1. Good pickup Lynette; I’ve taken this recipe from a bulk recipe we used to use and have adapted it for home. We would prepare our cooling rack by adding a baking sheet underneath, or at home, I use a sheet of my baking liner. That way, I can dust them with icing and not mess up the bench.

  1. 5 stars
    Hey Bec, mum loves these BUT I no longer have the tin nor a gem scone tin, ugh. Any suggestion as I won’t make them enough to buy one. ta

    1. I’m sorry, I don’t know Anne; I wish I had a good one that I could suggest.
      Mine is Bakers Secret; it’s supposed to be non-stick, but I think the secret is that it isn’t. ??? I have to brush liberally with butter and flour before it’s non-stick. Don’t get silicone for this type of tin; if you know of a (metal tin) brand that has an excellent non-stick surface, choose that.

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