French Vanilla Madeleines in Shell-Shaped Molds
Buttery shell-shaped French cakes with vanilla and a hint of brown sugar.
Madeleines are small shell-shaped French cakes with crisp edges and a soft, buttery crumb. The source appears to include “brown sugar” in its flavouring list, so this version uses a measured amount of light brown sugar alongside vanilla. Resting the batter in the refrigerator helps the cakes develop their characteristic domed shape. Grease the moulds well and avoid overfilling them. Serve the madeleines fresh, when the edges are still lightly crisp. Whisk eggs with both sugars for 2 minutes until pale and slightly thickened. Sift flour, baking powder and salt together. Fold into egg mixture just until combined. Fold in melted butter and vanilla. Cover and chill batter 30 to 60 minutes. Heat oven to 190°C (375°F). Grease madeleine moulds and fill each cavity about two-thirds full.
Recipe card
French Vanilla Madeleines in Shell-Shaped Molds
Equipment: Knife, cutting board, mixing bowl and heavy saucepan
Ingredients
Instructions
Mix eggs and sugar
Whisk eggs with both sugars for 2 minutes until pale and slightly thickened.
Add dry ingredients
Sift flour, baking powder and salt together. Fold into egg mixture just until combined.
Add butter
Fold in melted butter and vanilla. Cover and chill batter 30 to 60 minutes.
Fill moulds
Heat oven to 190°C (375°F). Grease madeleine moulds and fill each cavity about two-thirds full.
Bake
Bake 9 to 12 minutes until edges are golden and centres spring back lightly.
Cool
Cool 2 minutes in the pan, then turn out onto a rack.
How to tell when it is ready
Edges are lightly golden and centres spring back when touched.
Tips
- Cool melted butter before mixing.
- Chill batter before baking.
- Fill moulds only two-thirds full.
- Unmould while warm but not hot.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If it cooks unevenly, reduce the heat and stir gently.
Substitutions
- Use a suitable low-sodium broth if preferred.
- Use a similar neutral oil for cooking.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for extra warmth.
Serving suggestions
- Dust with icing sugar.
- Serve with tea.
- Pair with lemon curd.
- Offer with berries.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Refrigerate in a covered container within 2 hours and use within 3 days.
Food safety
Contains wheat, egg and dairy. Use a dry, clean madeleine tin and take care with the hot pan.
Frequently asked questions
Can I make this ahead?
Prepare components in advance and refrigerate promptly.
How should I store french madeleines?
Refrigerate in a covered container within 2 hours and use within 3 days.
Serve promptly and refrigerate leftovers safely.
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