Today we’re flying to Seattle to attend the funeral of a very dear loved one. To say I’m having a bad week is putting it mildly. So I’m going to keep it short and simple and leave you with the recipe for these vanilla bean madeleines.
Madeleines are heavenly cake-like cookies that are as perfect with a cup of coffee or tea as they are by themselves. They aren’t difficult to make, as long as you have the specific shell-shaped pan. If you’re like me and don’t want to buy yet another item to put in your kitchen, try to find a friend who will you let your borrow theirs. My sister-in-law was kind enough to let me borrow her madeleine pan and I’ve enjoyed making this recipe several times.
How to remove vanilla beans
Place a vanilla bean on a cutting board. Use a paring knife to slice open the vanilla bean lengthwise, then use your knife to scrape the seeds from inside the pods.
Don’t discard the pods, as they have a lot of vanilla flavor. Use them to make your own vanilla extract, some vanilla sugar, or simply steep them in your coffee or hot cocoa.
Delicate little cakes scented with lemon zest and vanilla bean. Perfect with a cup of coffee or tea.
- 2/3 cup (83 grams) all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup (100 grams) sugar
- Zest of 1 lemon
- 1 vanilla bean
- 2 large eggs
- 1/2 teaspoons vanilla extract
- 6 tablespoons (85 grams)unsalted butter, melted and cooled
- In a small bowl, combine the flour, baking powder, and salt. In a separate small bowl, combine the sugar, lemon zest, and vanilla beans. Use your fingers to rub the zest and beans into the sugar, releasing their aromatic oils.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar mixture with the eggs on medium high speed until pale and thick, about 3 minutes. Add the vanilla extract. Use a spatula to fold in the melted butter, and then the flour.
- Cover and refrigerate batter for 3 hours.
- Preheat oven to 400 degrees and grease and flour a madeleine pan.
- Fill the shells of the madeleine pan with the chilled batter almost full. Bake until centers are puffed and edges are golden brown, 10-12 minutes. Let cool for a few minutes in the pan, then pop out onto a wire rack to cool completely.
- Madeleines are best the day they are made, but may be stored for up to 2 days in an airtight container at room temperature.
Recipe adapted from Baking: From My Home to Yours.