Vanilla Bean Madeleines
Yields: 36 madeleines
While commonly called cookies, these vanilla bean madeleines are small and delicate butter cakes with light, crispy edges. Delicious with coffee or tea!
Ingredients
- 4 large egg
- 1/2 cup unsalted butter, melted and cooled
- sprinkles, frosting, or powdered sugar, for garnish (optional)
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt, then set bowl aside.
- Using a stand mixer (or hand mixer + large bowl), whip together the eggs and sugar on medium-high speed until thick, fluffy, and pale yellow, about 7-10 minutes.
- Drop mixer speed to low and blend in vanilla bean paste and almond extract until incorporated, about 1 minute.
- Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/3 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
- Keeping mixer speed on low, bend in the melted and cooled butter until just incorporated, about 1-2 minutes.
- Cover mixing bowl and refrigerate batter for 30 minutes.
- When ready to bake, preheat oven to 350 degrees F. Spray a madeleine pan with cooking spray.
- Scoop up about 1.5 tablespoons of madeleine dough and gently place it into one of the cavities of the pan. Avoid tapping the pan or manipulating the dough too much; you want it to remain light and airy. Repeat this step until all the dough has been used.
- Bake for 10 minutes or until a tester toothpick comes out clean with no crumbs.
- Allow madeleines to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely. If desired, decorate vanilla bean madeleines with sprinkles, frosting, or powdered sugar.
- Serve immediately.