Mais Oui! Who doesn't just love these little French delicacies? Madeleines are traditional small shell shaped sponges from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Once you give this recipe a try you will be sharing them with family and friends all the time!
French Madeleine Recipe | Yield: varies
3/4 cup (180g) Eggs (room temperature)
3/4 cup (150g) Granulated Sugar
1 3/4 cups (225g) All-purpose Flour
2 teaspoons (8g) Baking Powder
3/4 cup (180g) Olive Oil
2 teaspoon (10g) Vanilla Bean Paste
Butter as needed to brush madeleine mold
Flour as needed to dust madeleine mold
Whisk eggs and sugar in a medium bowl until frothy and pale
Mix together flour and baking powder. Add a spoonful at a time to egg mixture mixing between additions.
Add vanilla and oil then give a final stir. Cover and refrigerate for at least one hour.
Preheat oven to 375°. Using a pastry brush, generously butter the madeleine mold. Dust with flour and gently tap out excess. Spoon or pipe batter into mold filling 3/4 full. Bake 10-12 minutes or until nice and golden brown. Remove from oven and remove from mold immediately.
For additional moisture and/or flavor you can brush each madeleine with a simple syrup while still warm.