Vanilla Bean Madeleines
Delicate little cakes scented with lemon zest and vanilla bean. Perfect with a cup of coffee or tea.
Ingredients
- ⅔ cup all-purpose flour (83 grams)
- ¾ teaspoon baking powder
- Pinch of salt
- ½ cup granulated sugar (100 grams)
- Zest of 1 lemon
- 1 vanilla bean
- 2 large eggs
- ½ teaspoons vanilla extract
- 6 tablespoons unsalted butter , melted and cooled (85 grams)
Instructions
- 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°F 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.
Calories: 120kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 42mg, Sodium: 12mg, Potassium: 43mg, Fiber: 1g, Sugar: 8g, Vitamin A: 215IU, Calcium: 18mg, Iron: 1mg
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