Simple Vanilla Madeleines Recipe by Jenny @ Bake

Vanilla Madeleines (Image Credit: Jenny @ Bake)

Vanilla Madeleines (Image Credit: Jenny @ Bake)

I love my Kitchen Aid Stand Mixer. I wouldn’t be without it.  But there is something undeniably comforting about things you can bake using just a bowl and a wooden spoon, which is why this is one of my favourite recipes.

Whilst some of Julia Child’s recipes are arduous, complicated affairs that involve hours of slow cooking and parts of animals that make me squeamish, these beautiful little breakfast cakes can be made in just over an hour using everyday ingredients found in everyone’s kitchen.

Madeleines are the perfect addition continental breakfasts, served with fresh juice, pastries and piping hot coffee.  So whilst the perfect homemade croissants may an unrealistic first thing on a Saturday morning, these can be made whilst savouring your first coffee of the day.

Vanilla Madeleines (Image Credit: Jenny @ Bake)

Vanilla Madeleines (Image Credit: Jenny @ Bake)

Julia Child’s Madeleines

from Julia Child’s recipe from ‘From Julia Child’s Kitchen’ – Makes 12

Ingredients (all at room temperature):

1 egg beaten

1/3 cup of sugar

½ cup plain flour

2oz butter

pinch of salt

1/4 tsp pure vanilla extract

grated zest of quarter of a lemon

1-2 drops of lemon juice


Mix flour and sugar in a bowl with ¾ of the egg. Beat with a wooden spoon until it forms a heavy cream, if it’s very

stiff add a little bit of the remaining egg, one drop at a time.

Leave to stand for 10 minutes.

Bring the butter to boil in a pan until it begins to brown, mix a tablespoon of butter with one and a half tablespoons of flour to make a paste and use this to paint the madeleine tin.

Cool the rest of the butter in a cold water bath until is chilled but still liquid.

Mix the rest of the egg into the batter, followed by the lemon, zest vanilla and the butter.

Leave both the batter and the tin to cool for an hour in the fridge.

Preheat the oven to 170C, divide the batter into the tin, but don’t spread to fill the mould.

Bake for 13-15 minutes until golden.

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