Madeleine cookies get their distinctive shape from the shell-shaped baking pan. These cookies are simple to bake in our silicone bakeware.
2/3 cup all-purpose flour
3/4 tsp baking powder
Pinch of salt
1/2 cup sugar (or vanilla sugar if you can find it)
2 large eggs
1 tsp vanilla extract
6 Tbsp unsalted butter, melted and cooled
- In a small bowl, combine the flour, baking powder, and salt, and give them a shake to incorporate them slightly.
- In a large bowl, beat the sugar mixture and the eggs until pale and thick, about 5-8 minutes. (You can also use a stand/hand mixer, and it will take less time.) Add in the vanilla extract and stir to combine. Fold the melted butter into the mixture, then the flour.
- Cover the batter with plastic wrap or a kitchen towel and refrigerate batter for 2 hours.
- Towards the end of the fridge time, preheat oven to 400 degrees F.
- Fill the cavities of the Madeleine pan with the chilled batter until almost full. (You might have to spread the batter out a bit with a spatula so that it covers the entire mold.) Bake until the centers are puffed and edges are golden brown, about 10-12 minutes. Let cool for a few minutes in the pan, then invert them onto a wire rack to cool completely.
QUICK TIP: Madeleines are best the day they are made, but may be stored for up to 2 days in an airtight container at room temperature, or you can freeze them for up to a month.