Delicate Vanilla Madeleines with Cardamom

Delicate Vanilla Madeleines with Cardamom

Buttery French shell-shaped cakes with a fragrant hint of cardamom and a tender, spongy crumb.

Total 1 hr 45 min Makes 24 cookies Calories 85/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These madeleines get their signature humped bump from a chilled batter hitting a hot buttered pan, while ground cardamom adds a warm, floral note to the classic vanilla-brown butter flavor. Light and slightly crisp at the edges with a soft interior, they pair well with tea or coffee and make an elegant addition to a dessert tray.

Ingredients

  • 1/2 cup cup unsalted butter, plus extra melted butter for greasing the pan
  • 2 large eggs, room temperature
  • 1/2 cup cup granulated sugar
  • 1 teaspoon teaspoon vanilla extract
  • 1/4 teaspoon teaspoon ground cardamom
  • 1/4 teaspoon teaspoon fine sea salt
  • 1 cup cup all-purpose flour
  • 1/2 teaspoon teaspoon baking powder
  • 1 tablespoon tablespoon honey
  • 1 tablespoon tablespoon powdered sugar, for dusting

Method

  1. Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 4 to 5 minutes. Pour into a bowl and let cool to room temperature.

  2. In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

  3. Whisk in the vanilla extract, ground cardamom, salt, and honey until combined.

  4. Sift the flour and baking powder over the egg mixture and gently fold in with a spatula until just combined.

  5. Fold in the cooled brown butter until the batter is smooth and glossy.

  6. Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or up to overnight.

  7. Position a rack in the center of the oven and preheat to 375°F. Brush a madeleine pan generously with melted butter, coating the shell-shaped wells completely.

  8. Spoon about 1 tablespoon of chilled batter into the center of each mold, letting it spread naturally without smoothing.

  9. Bake until the madeleines are golden at the edges and spring back when lightly pressed, with a distinct humped center, 10 to 12 minutes.

  10. Remove from the oven and immediately unmold onto a wire rack, tapping the pan firmly if needed. Let cool for 5 minutes.

  11. Wipe out the pan, re-butter the wells, and repeat with the remaining batter to bake the second batch.

  12. Dust the cooled madeleines lightly with powdered sugar just before serving.

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    Delicate Vanilla Madeleines with Cardamom

    These madeleines get their signature humped bump from a chilled batter hitting a hot buttered pan, while ground cardamom adds a warm, floral note to the classic vanilla-brown butter flavor. Light and slightly crisp at the edges with a soft interior, they pair well with tea or coffee and make an elegant addition to a dessert tray.

    1 hr 45 min 24 cookies 85 cal

    Ingredients

    • 1/2 cup cup unsalted butter, plus extra melted butter for greasing the pan
    • 2 large eggs, room temperature
    • 1/2 cup cup granulated sugar
    • 1 teaspoon teaspoon vanilla extract
    • 1/4 teaspoon teaspoon ground cardamom
    • 1/4 teaspoon teaspoon fine sea salt
    • 1 cup cup all-purpose flour
    • 1/2 teaspoon teaspoon baking powder
    • 1 tablespoon tablespoon honey
    • 1 tablespoon tablespoon powdered sugar, for dusting

    Method

    1. 1

      Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 4 to 5 minutes. Pour into a bowl and let cool to room temperature.

    2. 2

      In a large bowl, whisk the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

    3. 3

      Whisk in the vanilla extract, ground cardamom, salt, and honey until combined.

    4. 4

      Sift the flour and baking powder over the egg mixture and gently fold in with a spatula until just combined.

    5. 5

      Fold in the cooled brown butter until the batter is smooth and glossy.

    6. 6

      Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or up to overnight.

    7. 7

      Position a rack in the center of the oven and preheat to 375°F. Brush a madeleine pan generously with melted butter, coating the shell-shaped wells completely.

    8. 8

      Spoon about 1 tablespoon of chilled batter into the center of each mold, letting it spread naturally without smoothing.

    9. 9

      Bake until the madeleines are golden at the edges and spring back when lightly pressed, with a distinct humped center, 10 to 12 minutes.

    10. 10

      Remove from the oven and immediately unmold onto a wire rack, tapping the pan firmly if needed. Let cool for 5 minutes.

    11. 11

      Wipe out the pan, re-butter the wells, and repeat with the remaining batter to bake the second batch.

    12. 12

      Dust the cooled madeleines lightly with powdered sugar just before serving.