These madeleines, flavoured with vanilla, can be made using the same method as the Rose Madeleines that I posted about earlier today.

The ingredients, listed below, are slightly different. This version does also develop the classic “hump” on the smooth side of the cakes, which for some reason was lacking in the rose ones.


Makes 24

  • 115g unsalted butter
  • 130g plain / all purpose flour
  • 1/2 teaspoon baking powder
  • A generous pinch of salt
  • 3 large eggs
  • 135g caster sugar
  • 1 teaspoon good quality vanilla extract
  • A 12 mould madeleine tray

For the method, see my post on Rose Madeleines.