meet madeleine and some vanilla bean madeleines
Just when life gets hectic . . . we make things much more complicated! As you can tell from my posts, it’s like I’ve been trying to catch up from the beginning of the year. But in all honesty, I wouldn’t have it any other way. Sure I feel like I don’t have enough hours in the day, but we all need a sense of purpose. And with all of the kids activities, busy work schedule, why not add a . . . puppy?! Yes! We have a new family member and of course she is sweetly named Madeleine, but of course we all call her Maddy.
She joined our family on Valentine’s day and has been just the sweetest Goldendoodle ever!
To welcome Maddy, I decided to make some Madeleines–her namesake! I’ve made some Meyer Lemon Madeleines before, but probably my favorite are just plain vanilla bean ones. I came across the blog Bashful Bao and knew I had to try her recipe for Very Vanilla Madeleines–one because her recipe is easy to follow and her photos are beautiful, and two because she has the most adorable bunny!
These madeleines are definitely delightful and a huge hit with our family. You know your madeleines are a success when you see that glorious bump!
Unfortunately, our newest member Maddy didn’t get to taste these, but I’ll post her favorite gluten-free and grain free peanut butter carrot cookies very soon! But I’ll post just a few more photos of Maddy just because she’s so darn cute AND getting bigger everyday!
Vanilla Bean Madeleines
Vanilla beans infuse these delightful little sponge cakes or madeleines.
- 3/4 cups sugar
- 1 Large vanilla bean (split down center and scrape seeds out)
- 3/4 cups unsalted butter (melted and cooled slightly)
- 4 Large eggs
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter (melted for greasing the madeleine pans)
||In a small bowl, add sugar and vanilla bean along with the seeds. Mix the seeds with the sugar and set aside. Before using the sugar remove the vanilla bean. |
||Melt butter in the microwave and set aside until slightly cooled. |
||In a large bowl, add flour, baking powder, and salt. Mix until incorporated and set aside. |
||In a bowl of a stand mixer, add eggs and vanilla sugar (remove and discard vanilla bean). Mix on medium-high until thick and pale yellow, about 3-5 minutes. Fold in vanilla extract. |
||Fold in half of the butter and then fold in half of the flour mixture. Fold in remaining butter and lastly the remaining flour mixture. |
||Cover the madeleine batter with plastic wrap and refrigerate for 2 hours. |
||While madeleine batter is in the refrigerator, grease two madeleine pans (24 madeleines total) with the melted butter using a pastry brush. Be sure to grease well. Place pans in the freezer until ready to bake. |
||Preheat oven to 400 degrees. Place madeleine batter in a piping bag fitted with a round tip (or you can use a ziploc bag and snip the end). Pipe batter in each madeleine mold almost to the top. Take a small offset spatula and spread to the edges. |
||Bake for 8-10 minutes. The middle should have the characteristic bump and sides should be golden brown. Cool in the pan for a few minutes and then invert the madeleines on a wire rack to cool completely. |
In my experience, making madeleines will take some preparation and require that you chill the batter for at least 2 hours. Also, I've always buttered the madeleine pans and placed them in the freezer prior to baking.
Tagged: goldendoodle, madeleine, vanilla bean