Vanilla Madeleine Recipe

A classic french cake? cookie? biscuit? I don’t know what to call it, but you know what it is so you better make them at home now.

As a kid, we bought madeleines in bulk at Costco. They were delicious as is, but I didn’t realize just how amazing a fresh madeleine is. Straight out of the oven they are so pillowy and soft, so I now only eat the homemade kind. Please let me know if you agree.

My Humps my Humps my lovely lady lumps.

For that classic madeleine “hump” make sure your batter is very cold. This comes from resting the batter overnight in the fridge. Then blast it into a fully preheated, very hot oven. The sudden temperature contrast gives the batter a jolt, causing it to rise dramatically in the center.

To boost the effect, place the madeleine tray into the freezer for a few minutes before placing in the preheated oven

Ingredients: