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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Makes 32 (or 160 mini)
madeleine-00-0911mld107573.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 teaspoon baking powder
Coarse salt
6 large eggs, room temperature
1 cup granulated sugar
2 tablespoons packed light-brown sugar
2 sticks unsalted butter, melted, plus more, softened, for pans
1 tablespoon plus 1 teaspoon honey
3/4 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Cook's Notes
Madeleine batter can be refrigerated for up to 2 days. Madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Makes 32 (or 160 mini)
madeleine-00-0911mld107573.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Makes 32 (or 160 mini)
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Makes 32 (or 160 mini)
prep: 20 mins
total: 2 hrs 40 mins
prep:
20 mins
total:
2 hrs 40 mins
Yield: Makes 32 (or 160 mini)
Makes 32 (or 160 mini)
madeleine-00-0911mld107573.jpg
madeleine-00-0911mld107573.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Coarse salt
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons packed light-brown sugar
- 2 sticks unsalted butter, melted, plus more, softened, for pans
- 1 tablespoon plus 1 teaspoon honey
- 3/4 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
Directions
Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners’ sugar.
Cook's Notes
Madeleine batter can be refrigerated for up to 2 days. Madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days
Cook’s Notes
Madeleine batter can be refrigerated for up to 2 days. Madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days
Reviews (3)
Add Rating & Review
166 Ratings
5 star values:
59
4 star values:
53
3 star values:
25
2 star values:
24
1 star values:
5
Reviews (3)
Add Rating & Review
166 Ratings
5 star values:
59
4 star values:
53
3 star values:
25
2 star values:
24
1 star values:
5
Add Rating & Review
166 Ratings
5 star values:
59
4 star values:
53
3 star values:
25
2 star values:
24
1 star values:
5
166 Ratings
5 star values:
59
4 star values:
53
3 star values:
25
2 star values:
24
1 star values:
5
166 Ratings
5 star values:
59
4 star values:
53
3 star values:
25
2 star values:
24
1 star values:
5
- 5 star values:
- 59
- 4 star values:
- 53
- 3 star values:
- 25
- 2 star values:
- 24
- 1 star values:
- 5
Martha Stewart Member
Rating: 1 stars
01/27/2018
It tasted more like biscuit, than a Madeleine. Maybe more sugar & vanilla.
Martha Stewart Member
Rating: 5 stars
12/27/2011
Easy, and very simple to make and tasted amazing!!!
Great reviews. :)
Martha Stewart Member
Rating: Unrated
09/18/2011
My 8 year old son and I made these this afternoon. Simple and delicious! He loved watching how the batter transformed. I'm not a baker and was suprisingly proud of myself! These will be our show off dessert for the future!!
Martha Stewart Member
Rating: 1 stars
01/27/2018
It tasted more like biscuit, than a Madeleine. Maybe more sugar & vanilla.
Rating: 1 stars
Rating: 5 stars
12/27/2011
Easy, and very simple to make and tasted amazing!!!
Great reviews. :)
Rating: 5 stars
Rating: Unrated
09/18/2011
My 8 year old son and I made these this afternoon. Simple and delicious! He loved watching how the batter transformed. I'm not a baker and was suprisingly proud of myself! These will be our show off dessert for the future!!
Rating: Unrated
All Reviews for Vanilla Madeleines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vanilla Madeleines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
