Martha Stewart Vanilla Madeleines

Martha Stewart vanilla madeleines are an easy batch baking project with one surprise: a spoonful of honey and brown sugar folded into butter-rich genoise batter. Each golden shell comes out tender and fragrant for holiday cookie trays, afternoon tea, or a brunch spread.

The egg-and-butter batter holds in the fridge up to 2 days, so you can bake a fresh tray for guests anytime. Getting that signature hump takes chilled batter and a hot 350 degree oven, nothing fancier.

Martha Stewart Vanilla Madeleines

0.0 from 0 votes

Course: DessertCuisine: American, FrenchDifficulty: Medium

Servings

160

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

25

kcal

Buttery little French shells with crisp golden edges and a tender, almost spongy center, dusted in a light snow of confectioners' sugar.

Ingredients

• 2 cups all-purpose flour
  

• 1 teaspoon baking powder
  

• Coarse salt
  

• 6 large eggs, room temperature
  

• 1 cup granulated sugar
  

• 2 tablespoons packed light-brown sugar
  

• 2 sticks unsalted butter, melted, plus more, softened, for pans
  

• 1 tablespoon plus 1 teaspoon honey
  

• 3/4 teaspoon pure vanilla extract
  

• Confectioners' sugar, for dusting
  

Directions

• Combine dry ingredients: Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
• Cream eggs and sugars: Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes.
• Sift dry ingredients into eggs: Sift flour mixture over top in 2 additions, folding in after each addition.
• Add melted butter, honey, and vanilla: Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
• Preheat oven and prep pans: Preheat oven to 350°F. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
• Pipe batter into molds: Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full.
• Bake until pale gold: Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of a madeleine pan?

A mini muffin pan works best since each cup holds about the same amount of batter, and you can find them at any kitchen store for around $10. Mini tart pans and mini popover pans also work, though your madeleines will come out thicker without the shell shape. Fill any substitute mold three-quarters full and start checking for color at 7 minutes.

How long do vanilla madeleines stay fresh?

Madeleines taste best within a few hours of baking, while the edges are still slightly crisp. By day two they turn dry and crumbly, so dunk any leftovers in hot coffee or tea to bring back some moisture. The raw batter holds in the fridge for up to 2 days, so a better plan is to bake only what you need and save the rest of the batter for tomorrow.

How do I get a bigger hump on my madeleines?

Chill the batter for the full 2 hours and also chill the buttered pan in the freezer for 10 minutes before filling. The cold batter hitting a 350 degree oven creates a burst of steam that pushes the center up into a tall hump. Skipping the chill is the number one reason madeleines come out flat.

Can I make madeleine batter ahead of time?

The batter holds in the fridge, covered, for up to 2 days without losing any rise. Pull it out 10 minutes before baking so it softens enough to pipe cleanly. Making the batter on Saturday and baking fresh Sunday morning is a good approach for brunch or a bake sale.

Why are my madeleines sticking to the pan?

The usual cause is not enough butter in the scallop grooves. Use a pastry brush to push softened butter, not melted, into every ridge and corner of the mold. Nonstick pans need butter too. If they still stick, let the pan cool for 30 seconds, flip it upside down, and give it a firm shake.