Easy to make delicious Madeleines

This Madeleine recipe is one of my favourites. I make it often because it is made with a few ingredients and I can make the mixture ahead of time and leave it in the fridge until I am ready to bake. These are perfect snacks to cozy up during cool evenings with a cup of coffee or warm milk. These yummy Madeleines would also be wonderful to enjoy during the Thanksgiving weekend when families get together.

6 oz Gay Lea unsalted butter

3/4 cups flour

3 eggs

1/8 tsp salt

2/3 cups sugar 

1/2 tsp vanilla powder

butter and flour to coat the pan

Melt the butter in a pan over medium low heat till it is brown and gives a nutty aroma. Line a metal strainer with paper towel and strain the butter, discard the solids. Cool the butter to room temperature. Grease the madeleine pan generously with butter and coat with flour, and dust off the extra flour.

Beat the eggs with the salt until it triples in volume and add the sugar in a steady stream. Keep beating the mixture until it is thick. Fold in the flour little at a time. 

Fold in the cooled butter, stir enough to mix it in, make sure not to beat the mixture. Chill the mixture covered in the fridge for about 10 to 15 minutes until the oven is ready. The mixture can be kept in the fridge for up to 12 hours until you are ready to bake.

Spoon the batter about 2/3 full into the moulds, not all the way as the batter will spread while baking. Bake in a 350F oven for 7 to 8 minutes. When the madeleines are ready the edges will be brown, if a skewer is inserted in the middle it will come out clean. Unmould immediately and cool, it is optional to sprinkle icing sugar. This recipe makes 24 Madeleines.

Disclosure: I am part of the Gay Lea Blogger Campaign with MC Canada and receive special perks as part of my affiliation. All rights reserved on photographs and written content Createwithmom © 2011 - 2014. Please Ask First