These white chocolate madeleines have crispy edges, the fluffiest center and taste heavenly with hints of vanilla.
- 50g white chocolate, roughly chopped (2 oz)
- 100g butter (3.5 oz), plus extra for pan
- 100g flour (¾ cup)
- 3g baking powder (¾ tsp)
- ¼ tsp fine table salt
- 100g eggs, around 2 small eggs
- 65g caster sugar (⅓ cup)
- ½ vanilla pod or 1 tsp vanilla extract
- Melt the chocolate and butter. Place the chocolate and butter in a saucepan and heat gently over low heat. Stir from time to time with a rubber spatula. Don’t worry if the chocolate and butter split, they will mix in the batter properly. Once completely melted, remove from the heat and leave to cool.
- Prepare the dry ingredients and the vanilla seeds. Mix the flour, baking powder, and salt in a bowl. Cut the vanilla bean lengthwise and use a pointy knife to scrape out the seeds from one side of the split bean.
- Make the batter. In a large bowl, beat the eggs and sugar with a hand mixer (or a whisk and some elbow grease) until pale and thick, about 5 min. Sieve the dry ingredients over the egg mixture and beat at the lowest speed until just incorporated. Add the seeds to the egg mixture (or the vanilla extract). Pour in the melted chocolate and butter and beat again at the lowest speed until just incorporated. Cover the bowl with plastic wrap and refrigerate the batter overnight.
- Preheat your oven. Preheat your oven to 200°C (400°F)* and set the rack in the middle. Generously butter the indentations of your madeleines pan. Using a tablespoon fill each shell to three-quarters full with the batter, around 25g (1oz) of batter for each shell (you don’t have to weigh each madeleine but it’s to give you an idea). The batter should not reach the top of the hollowed shell. Don’t be tempted to entirely fill the shells or you won’t get the distinctive madeleine shapes and they might not cook properly.
- Bake. Place the pan in the oven and bake for 10 to 11 min, until the madeleines are golden with darker edges and the centers are cooked. They should have risen and their tops should spring back when lightly pressed. Let the madeleines cool for 5 min before gently nudging them from the pan with a finger. Transfer the madeleines to a cooling rack to cool completely.
* 180°C (355°F) if you use a convection oven
You can make the batter in advance and keep it in the fridge, covered with plastic wrap, for up to 2 days before baking. Keep in mind that the longer the batter chills, the ‘darker’ the madeleine will get while baking. They will also taste less sweet but the vanilla flavor will be stronger. I usually prefer my madeleines when the batter has only been chilled for 10h, but it’s up to you and your personal preferences.
- Serving Size: 1
- Calories: 107
Keywords: madeleine cake, french baking, white chocolate dessert, cake ideas for tea party