Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
a little bit about the recipe
Fill your home with the comforting aroma of vanilla with this delicious vanilla bean madeleine recipe. These inviting butter cakes are the perfect addition to a warm cup of coffee, tea, or even hot cocoa.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 1 H 30 M
TOTAL | 2 H
| 12-16 MADELEINES
SPECIAL EQUIPMENT: STAND MIXER HAND MIXER OR WHISK MADELEINE PAN OR MINI MUFFIN PAN
Prepare madeleine pan or mini muffin pan by thoroughly greasing each shell with butter. Set aside.
In a small bowl, sift together the flour and salt then set aside.
In a large mixing bowl, or the bowl of a stand mixer, beat the eggs and sugar until pale. About 3 minutes on medium speed.
Add the vanilla beans, that have been scraped from the pod, to the bowl and mix until thoroughly combined.
Add the sifted flour and salt to the egg mixture and mix until there are no lumps of flour remaining.
Finally, add the melted butter and whisk until completely smooth.
Cover the bowl and place the batter in the refrigerator for up to an hour. While the batter rests, preheat the oven to 350ºF.
Fill each shell, or mini muffin cup, with 1.5 Tbsp of batter using a cookie scoop or measuring spoons. There's no need to smooth out the batter. It will spread out and fill the shell once in the oven.
Bake for 8-10 minutes, or until the edges are golden and the hump has set. Place on a wire rack to cool for 5 minutes, then slide the madeleines out of the shells using a butter knife. Cool completely on a wire rack.
While the madeleines cool, place the chocolate in a microwave safe bowl and heat in 30 second intervals until melted. Be sure to stir the chocolate after each interval.
Dip each madeleine into the melted chocolate, sprinkle the melted chocolate with the cacao powder, then place back on the wire rack until the chocolate has set. About 30 minutes.
To plan ahead and enjoy freshly-baked madeleines, refrigerate the batter for up to 4 days before baking to ensure maximum freshness.
Once baked, madeleines are best enjoyed the same day. To prevent madeleines from drying out, store in an air tight container with a slice of bread. This will keep them soft for up to 3 days.