These delicate French mini cake bites are known for their distinctive shell shape, as well as dense rich butter and vanilla flavor. The house just smells amazing when I bake them! Fresh vanilla beans do all the difference in such a recipe as they are the base of the taste. I love to have them either with my morning coffee, or with an afternoon tea: a light bite with great taste.
- 2 eggs
- 2 tablespoons caster sugar
- 2 tablespoons icing sugar
- 2 vanilla beans
- 75 grams butter
- 1/4 cup self raising flour
- 1/4 cup plain flour
- 2 tablespoons icing sugar, extra
- Preheat oven to 200 degrees C/400 degrees F. Grease two standard 12-hole madeleine pans.
- Place eggs and sugars in a small bowl. Split vanilla beans lengthways; scrape seeds into bowl with eggs, Beat with an electric mixer until thick and creamy.
- Meanwhile, melt butter. Sift flours twice, then sift flours over egg mixture; pour melted butter down side of the bowl, then fold ingredients together.
- Drop tablespoons of mixture into the pan holes. Bake for about 10 minutes. Stand for 2 minutes, then tap pans on bench to release Madeleines. Transfer to a wire rack to cool. Serve dusted with extra icing sugar.
- In case self raising flour is not available use the following substitute for each 1 cup self raising flour: 1 cup flour, 1/2 teaspoon salt, 1 and 1/2 teaspoon baking powder.
- For Lime Vanilla Madeleines, add 1 teaspoon lime zest with 1 tablespoon lime juice and 1 tablespoon hot water when adding the melted butter.
- For an added texture, add 1 tablespoon chia seeds with 1 tablespoon hot water.
- Madeleines should be eaten soon after baking.