VANILLA MADELEINES

Published on February 23, 2014 | By Mary Lynn |

- Prep Time
- 2 Minutes
- Cook Time
- 15 Minutes
- Yield
- 36

The recipe is for a vanilla batter base, but you can add in lots of flavor options. We split our batch in half and made two different versions: lavender earl grey madeleines and coffee chocolate chip madeleines. The recipe is for each as if you made the entire recipe as a single flavor. For more info check out the full blog post.

:: Lavender Earl Grey::
5 tsp lavender, ground
2 earl grey tea bags
1 1/2 TBSP confectioner’s sugar, for dusting
1 TBSP confectioner’s sugar, for icing
1/2-3/4 tsp lemon juice
1/2 tsp lavender buds for decorating

— OR —

:: Coffee Chocolate Chip ::
1 1/2 tsp ground coffee (yup, the real stuff in it’s ground form)
1/3 cup bittersweet chocolate chunks, chopped fine (mini chocolate chips will also work)
1/3 cup bittersweet chocolate for dipping
3/4 – 1 tsp paraffin wax shavings

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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
PLUS a flavor option above

Instructions

1. Whisk the dry ingredients (flour, baking power, and salt) in a medium bowl and set aside.
2. In bowl of stand mixer or in a large bowl with a handheld electric mixer, whisk together eggs, granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. The mixture will approximately triple in volume. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla.
3. 3. Add in the mix-ins! For lavender earl grey madeleines, fold in the ground lavender and contents of two earl grey tea bags (dry, obviously) after adding the vanilla. For coffee chocolate chip, fold in the coffee grounds and chopped chocolate. Blend evenly. Refrigerate, covered, for at least 2 hours or up to two days.
4. When you’re ready to bake the madeleines, preheat oven to 350°. Let batter stand at room temperature for 10 minutes. Generously butter the madeleine pan(s) using a pastry brush.
5. Fill piping bag (or strong plastic bag with the corner cut for a 1/2″ opening) with batter. Pipe batter into molds, filling about 3/4 full. Bake on middle rack in oven, until a pale gold, approximately 8-15 minutes.
6. Remove tray from oven, remove madeleines from pan and let cool. Wash pan(s) and repeat process until batter is gone.
7. Garnish as you would like. We have recommendations listed in the full blog post.

Servings : 36
Ready in : 2 Minutes

Instructions

1. Whisk the dry ingredients (flour, baking power, and salt) in a medium bowl and set aside.
2. In bowl of stand mixer or in a large bowl with a handheld electric mixer, whisk together eggs, granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. The mixture will approximately triple in volume. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla.
3. 3. Add in the mix-ins! For lavender earl grey madeleines, fold in the ground lavender and contents of two earl grey tea bags (dry, obviously) after adding the vanilla. For coffee chocolate chip, fold in the coffee grounds and chopped chocolate. Blend evenly. Refrigerate, covered, for at least 2 hours or up to two days.
4. When you’re ready to bake the madeleines, preheat oven to 350°. Let batter stand at room temperature for 10 minutes. Generously butter the madeleine pan(s) using a pastry brush.
5. Fill piping bag (or strong plastic bag with the corner cut for a 1/2″ opening) with batter. Pipe batter into molds, filling about 3/4 full. Bake on middle rack in oven, until a pale gold, approximately 8-15 minutes.
6. Remove tray from oven, remove madeleines from pan and let cool. Wash pan(s) and repeat process until batter is gone.
7. Garnish as you would like. We have recommendations listed in the full blog post.

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About Chef

Mary Lynn

Graphic designer by trade. Creative baker of deliciousness. Overall food nerd and cocktail aficionado-in-training. I'm constantly battling my slightly picky palette that causes a strong dislike for vinegar and a ...

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