Vanilla Bean Madeleines Dipped in White Chocolate
Vanilla bean madeleines are a delicate blend of elegance and nostalgia. With a tender crumb, golden edges, and a soft, buttery center, they are the perfect accompaniment to tea or coffee.
Equipment
- Madeleine pan (preferably heavy metal)
- Balloon whisk
- Mixing bowls
- Small scoop or spoon
- Rubber spatula
- Microwave-safe bowl or double boiler (for melting chocolate)
- Cooling rack
- Parchment paper
Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp milk
- 1 tsp pure vanilla extract
- 1 tsp vanilla bean paste
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 oz white chocolate, chopped or in chips
Instructions
- Make the BatterWhisk eggs and sugar until thick and pale. Stir in milk, vanilla extract, and vanilla bean paste. Sift in flour, baking powder, and salt, then gently fold it into the egg mixture. Add melted butter and fold until just combined.
- Chill the BatterCover and refrigerate the batter for at least 1 hour. This helps the madeleines rise and form their classic hump.
- Prep and BakePreheat oven to 375°F (190°C). Grease and flour a madeleine pan. Fill each mold with batter (don’t spread). Bake for 10–12 minutes until golden and springy.
- CoolLet madeleines rest in the pan for a minute or two, then turn them out onto a cooling rack to cool completely.
- Dip and DecorateMelt white chocolate gently. Dip one end of each cooled madeleine, let the excess drip off, and place on parchment to set. Add sprinkles or garnish if desired.
Video
Notes
Cooking Tips
- Chill both batter and pan for best results and signature hump.
- Use real vanilla bean or paste for maximum flavor.
- Avoid overmixing to keep the crumb tender.
- Always preheat your oven and test for doneness early.
- Store in airtight containers—do not refrigerate uncovered.