Double Vanilla Madeleines
“I’ve made madeleines a few times and previously shared a recipe for lavender madeleines. I love these simple French cookie-cakes—they’re elegant without being fussy. This time, I went with one of my favorite flavors: vanilla. By using both vanilla extract and real vanilla bean, these madeleines have a beautifully rich flavor. You will need a madeleine pan (affiliate link), but they’re easy to find—I got mine on Amazon.
Double Vanilla Madeleines Recipe
Makes 12
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- 2 eggs
- 1 TBS pure vanilla extract
- 1 vanilla bean, scraped
- 1/8 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 cup butter melted and brought to room temperature
- powdered sugar for dusting
- Beat eggs, vanilla, scrapings from the vanilla bean, and salt at high speed until light.
- With the mixer on high and beating constantly, gradually add the sugar. Beat for 5 to 10 minutes until the batter is thick and pale and ribbons form when you lift the beater(s).
- Add the flour into the mixture, folding carefully with each addition.
- Carefully pour the room temperature butter around the edge of the batter and gently fold in.
- Cover and chill the batter for at least an hour and up to 24.
- Preheat oven to 375
- Butter and flour a madeleine pan. If your pan is non-stick you can spray with cooking spray
- Fill the prepared pan.
- Bake in the preheated oven for 14 to 17 minutes until the cakes are golden brown.
- Carefully remove from the pan onto a cooling rack.
- Dust with confectioner’s sugar before serving.
How Was the Double Vanilla Madeleines Recipe?
I really enjoyed these little cakes. I cannot stress enough though if you do make them, put the ones you don’t eat on the first day in the freezer. They really do not hold well. If frozen they are pretty much perfect after they have thawed.
Making Vanilla Extract
If you use vanilla beans often don’t through them out once you have scraped out the seeds. You can use the bean to make your own vanilla extract. This jar has been with me for years! I did start with some whole, split beans but after that I just keep adding the ones I use. Stuff the beans in the jar and fill it with high quality vodka. You want a good vodka because you don’t want an aftertaste.
