Vanilla Confetti Madeleines
Vanilla Confetti Madeleines are a cross between cookie and cake. They are a perfect tiny treat, especially with pretty pastel sprinkles!
Disclaimer: I received a bottle of (really good) vanilla in exchange for this post.
Who besides me needs a little cheer right now? Between the Covid-19 news and the dreary weather, this isn’t shaping up as my favorite spring. At least I can bake something fun.
Vanilla Confetti Madeleines
Happily, Nielsen-Massey (the well-known maker of quality vanilla and other flavorings) came through with a little push. And a new batch of vanilla confetti madeleines was born!
If you’ve never made madeleines before, you may have heard they are challenging—but really, that’s a myth. Because if you follow the directions, they are easy and almost foolproof. I haven’t had a single madeleine failure–and I’ve had plenty of baking failures!
Out of the oven
Now you do need a special pan with the characteristic scallop shape for these. But Nielsen-Massy even has an online tutorial on how to use baking molds. It’s part of their “Better your Bake“ series. Yup, a complete series of quick mini-baking lessons from basic (e.g. how to separate an egg) to intermediate (filling a pastry bag) to more complex (tempering chocolate).
Nice vanilla flavor
How nice is that, especially now many of us are upping our baking game!
When I watched the baking mold video, I learned I’ve been prepping my madeleine pan wrong. I’ve been brushing it with melted butter (which then pooled in the bottom of the mold). Check out the right way here.
Light and airy
Stay Well
The Vanilla Confetti Madeleines were a welcome indulgence in my treat-deprived household. Flavorful, light and airy, the one I had (unglazed) didn’t even blow my keto diet.
So if you can’t stop obsessively watch news broadcasts, at least you can bake while you view.
Stay well.
Mmm
Vanilla Confetti Madeleines
Ingredients
Madeleines:
- 1 egg large
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour or pastry flour, sifted
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1-2 Tablespoons sprinkles season appropriate
- 4 Tablespoons butter plus another 1 Tablespoon for the pan
Decorating Glaze (optional):
- 1/2 cup powdered sugar
- 1 Tablespoon water warm
- 1 Tablespoon butter softened
- 1-2 Tablespoons sprinkles for sprinkling
Instructions
- Using a mixer with a whisk attachment, beat the egg and sugar together on high for 8
minutes. The mixture will turn pale and thicken as it beats. After 8 minutes,
beat in the vanilla until incorporated. - In a separate bowl, whisk the flour, baking powder, and salt together. Using a
spatula or wooden spoon, gently fold half of the flour mixture into egg
mixture. When that is mostly combined, fold in the remaining flour. Be gentle
to avoid deflating the egg mixture. - Heat or microwave the 4 Tablespoons of butter until melted but not hot. Stir about 1/4
cup of the batter into the melted butter and mix until well combined (this will
deflate). Pour the butter mixture into the remaining batter and stir carefully
until combined, deflating as little as possible. - Cover the batter and chill in the refrigerator for 30-60 minutes or freezer for 10
minutes. Longer is not better because the butter may solidify, and the
madeleines will get less fluffy. Do not skip this step. - Using a pastry brush, lightly brush the pan with softened butter, even if you are using
a non-stick pan. This will help create the crisper, “browned butter” exterior. - Remove the batter from the refrigerator/freezer. Taking care not to deflate it, spoon
a rounded Tablespoon of batter into the center of each scalloped well. There
should be enough for all 12 wells and it will spread as it cooks. - Bake for 10-12 minutes at 350 F, turning the pan halfway through if your oven heats
unevenly. The madeleines are done when the tops spring back after lightly
pressed with your finger and the edges are turning golden. Invert the pan onto
the counter. Transfer the warm madeleines to a wire rack to cool (your
madeleines will stick if placed on a plate to cool). - If decorating, mix the glaze ingredients, except jimmies. Add extra powdered sugar or water if needed for a spreadable consistency. Spread some glaze on the wide end of a madeleine and sprinkle glaze with additional
jimmies. Repeat with remaining madeleines. - Eat the same day if possible.
Notes
Nutrition
What a fun recipe, Inger! Yes, we need cheerful things now, more than ever. I stopped watching or listening to the news in November of 2016 and have not missed it at all. I read it daily but it is easier to limit the depressing news that way! But these Madeleines would be a great way to cheer anyone up! And I have never heard of Ugandan vanilla – cool!
Beautiful ! I love madeleines !!! xo
I am so happy a bought a madeleine pan a couple years back. I can’t believe I debated so long!
These look so pretty. And have inspired me to make something colourful this weekend.
Sometimes you gotta brighten things up!