Table of Contents
Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Whisk together the eggs and the sugar in a bowl until frothy.
Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients.
This vanilla French madeleines recipe includes vanilla, which is not always used as an ingredient in French madeleines but is delicious nonetheless! It also includes a tip for getting your madeleines out of the pan without breaking them, which is very useful for those new to baking madeleines.
When it’s time to bake the madeleines, you’ll want to grease your mold generously with softened butter and a dusting of flour. Otherwise they’ll stick! Finally, be sure to keep an eye on them as they bake. They’re ready when their “bellies” have risen and they’re golden brown. What is a madeleine? Madeleine cookies? Madeleine cake?
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