Yesterday I started writing a post for about three times and each time I deleted whole paragraphs of text. Eventually I gave up and went to sleep. When I finally have a possibility to write and that is usually a night time my mind is already half asleep and refuses to concentrate. I think I start to feel the effects of chronic lack of sleep for the past year)) Though still I feel different as compared to the times when I had an opportunity to sleep a whole night. Neither I could wake up in the morning nor I could sit later that 11 p.m. Now when I sleep for max of 5 hours total I have more ideas in my head and more desire and strength of implementing them. I can definitely say that maternity changes and motivayes!
But today we are talking of a recipe. Of madeleines? And you know what I love about them? They are a mini version of a cake, one bite sponge cake they are. And I love these sponges that can be made with various flavors. I’ve already shared sticky date madeleines with toffee sauce and lemon madeleines by Laduree. Today I’ll give praise to classics again with these vanilla bean madeleines for classics is eternal.
Vanilla Bean Madeleines
- 200 g butter
- 5 eggs
- 240 g sugar
- 1 tsp vanilla extract
- 1 vanilla bean
- 310 g flour
- 1 envelope (10 g) baking powder
- 1 tsp salt
Melt butter and let it cool.
Combine eggs, sugar and extract in a mixing bowl. Cut the bean lengthwise and scrape out the seeds, add them to the eggs. With a hand mixer beat the eggs till light and fluffy for about five minutes.
In a separate bowl sift flour, baking powder, salt and stir to mix. Accurately fold the dry ingredients into the batter.
Put the bowl into the refrigerator for an hour.
Preheat oven to 200C. Grease the madeleine tins if needed. Fill them up to 3/4 and place onto the baking sheet. Transfer the sheet to the oven and bake for about 8-12 minutes (depending on the size of your tins). The edges should become golden when ready. Watch not to dry them.
Makes: about 36 madeleines