Madeleines are delicate little butter cake that most people assume are cookies. Whichever category you may think they belong to, madeleines are known for their unique and beautiful scalloped shell shape and delectable taste. They are sweet, buttery with amazing crisp edges and an airy teacake inside.
You can enjoy your madeleines when they are completely cooled but are definitely best when still warm and lightly sprinkled with powdered sugar.
- 2/3 cup all-purpose flour
- 6 tablespoons butter melted and cooled to room temperature
- 5 teaspoon cardamom powder
- ½ cup of sugar
- 2 eggs
- ¾ teaspoon baking powder
- ½ teaspoon vanilla extract
- pinch of salt
- In a small bowl, add in the flour, salt, cardamom, and baking powder and mix to combine.
- In a separate bowl, add in the eggs and sugar and beat together on medium- high speed for about 3 minutes, until the egg mixture becomes pale and thick.
- Add in the vanilla and mix to combine.
- Using a spatula, gently fold the dry ingredients into the egg mixture, until just combined.
- Then add in the butter and mix until just combined.
- Press with plastic wrap to cover, and chill in fridge for about 3 hours.
- Preheat the oven to 400°F.
- Grease your madeleine pan and set aside.
- After 3 hours in the refrigerator, the batter is ready. Take it out and spoon evenly between the individual molds of the madeleine pan.
- Place in the oven and bake for about 11-13 minutes, rotating once during the baking to ensure even distribution of heat.
- Remove with a knife and allow to cool slightly on a baking rack before eating.
- Serve and enjoy.