In all my dryer anger/frustration, I totally forgot to tell you all about my Mother’s Day present. Here it is, along with the lounging bunny that “supposedly” sent it to me. Happy Hop Day!
When I first started this little blog, I had very little by way of kitchen wares. I had just moved into my first apartment after college, and most of my baking pans/kitchen tools were hand-me-downs from my mom or left by college roommates , but I made it work. Then I got engaged, and fell into the trap of adding a bunch of random cookware to my registry, instead of items we could really use, like pretty curtain rods, flannel sheets, or a lifetime supply of paper towels.
Instead, I saw pretty patterns and designs, and the mouse just moved on its own, I swear. And so I came to own a madeleine pan. The delicate ridges of the seashell-shaped cookie-cakes just called to me. So here I am, about 8 months later, actually using the darn thing. ‘Bout time.
Since I had never made madeleines before, and didn’t really know what to expect, I went with something simple-the classic, elegant vanilla bean. These little cakes are just a tad crispy on the outside, soft and moist on the inside and bursting with vanilla flavor.
I was worried Luke wouldn’t like them (he’s more of a chocolate/peanut butter than little French cakes kind of guy) but after one bite, he declared half of them to be his. Which is honestly a good thing, considering madeleines are best eaten the day they’re made!
One Year Ago: White Chocolate Cherry Scones
- 2/3 cup all-purpose flour
- 3/4 tsp baking powder
- Pinch of salt
- 1/2 cup sugar (or vanilla sugar if you can find it)
- ½ vanilla bean, seeds scraped out
- 2 large eggs
- 1 tsp vanilla extract
- 6 Tbsp unsalted butter, melted and cooled
- In a small bowl, combine the flour, baking powder, and salt, and give them a shake to incorporate them slightly. In a separate small bowl, combine the sugar and vanilla beans and mix together with a fork to combine the flavors.
- In a large bowl, beat the sugar mixture and the eggs until pale and thick, about 5-8 minutes. (You can also use a stand/hand mixer, and it will take less time.) Add in the vanilla extract and stir to combine. Fold the melted butter into the mixture, then the flour.
- Cover the batter with plastic wrap or a kitchen towel and refrigerate batter for 2 hours.
- Towards the end of the fridge time, preheat oven to 400 degrees F and grease a madeleine pan; set aside.
- Fill the cavaties of the madeleine pan with the chilled batter until almost full. (You might have to spread the batter out a bit with a spatula so that it covers the entire mold.) Bake until the centers are puffed and edges are golden brown, about 10-12 minutes. Let cool for a few minutes in the pan, then invert them 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, or you can freeze them for up to a month. Just defrost and enjoy! I enjoyed them with hot green tea!
Barely adapted from Completely Delicious