Double Vanilla Madeleines

double vanilla madeleines

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I have made madeleines a few times; I’ve shared recipes for chocolate chip madeleines and lavender madeleines previously. I happen to love these simple French cookie cakes but the husband is not quite as fond so I don’t make them as often as other cookies or cakes when I bake because I tend to bake for him. But the other day I decided I wanted to make these treats again. And so I did.  I didn’t want anything too fancy so I went for one of my favorite flavors and made a vanilla madeleines recipe. By using both extract and the scrapings of a vanilla bean they had a lovely vanilla flavor. You do have to have a (affiliate link) madeleine pan to make these cookies but they are easy to come by. I found mine on Amazon.

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bad kitchen

Baking is a titch of a challenge in the kitchen of my new house. The contractor we hired can’t start until mid-Spring and when I say I have no counterspace I am not exaggerating.  My useable space is the top of the portable dishwasher. It makes for fun baking. I pulled out my baby KitchenAid for these little cakes as there really isn’t a lot of batter so using the big mixer seemed counterintuitive. 

double vanilla madeleines

Double Vanilla Madeleines Recipe

Makes 12

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

  • 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 until light

  • 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 – 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 batter and chill

  • Cover and chill the batter for at least an hour and up to 24.
  • Preheat oven to 375
  • Butter and flour a madeleine pan (standard pan of 12 – 3? cookies) If your pan is non-stick you can spray with cooking spray

fill madeleine pan

  • Fill the prepared pan.
  • Bake in the preheated oven for 14 – 17 minutes until the cakes are golden brown.
  • Carefully remove from the pan onto a cooling rack. 

double vanilla madeleines

  • Dust with confectioner’s sugar before serving.

How Was the Double Vanilla Madeleines Recipe?

I really enjoyed these little cakes. The husband not so much. That did not bother me because I got to eat most of them. Bwahahahaha. But I do really do most of my baking for him so the few times I make something I really like he nibbles and smiles. He also bought some ice cream. Ha!

I will be baking again in the next day or so as I have managed to eat all of these. 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.

I am not sure what I will bake. It’s for a meeting he is attending so probably cookies. They are easy to transport and easy for people to eat. Time to think; something new or something I know is good like Cornmeal Orange Cookies? Hmmmmm

homemade vanilla extract

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.

 

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