5.0 from 3 votes
Vanilla Confetti Madeleines
Vanilla Confetti Madeleines are a cross between cookieand cake. They are a perfect tiny treat,especially with pretty pastel sprinkles!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 110 kcal
Course:
Dessert
Cuisine:
French
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 8minutes. 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 aspatula or wooden spoon, gently fold half of the flour mixture into eggmixture. When that is mostly combined, fold in the remaining flour. Be gentleto avoid deflating the egg mixture.
- Heat or microwave the 4 Tablespoons of butter until melted but not hot. Stir about 1/4cup of the batter into the melted butter and mix until well combined (this willdeflate). Pour the butter mixture into the remaining batter and stir carefullyuntil combined, deflating as little as possible.
- Cover the batter and chill in the refrigerator for 30-60 minutes or freezer for 10minutes. Longer is not better because the butter may solidify, and themadeleines will get less fluffy. Do not skip this step.
- Using a pastry brush, lightly brush the pan with softened butter, even if you are usinga 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, spoona rounded Tablespoon of batter into the center of each scalloped well. Thereshould 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 heatsunevenly. The madeleines are done when the tops spring back after lightlypressed with your finger and the edges are turning golden. Invert the pan ontothe counter. Transfer the warm madeleines to a wire rack to cool (yourmadeleines 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 additionaljimmies. Repeat with remaining madeleines.
- Eat the same day if possible.
Cup of Yum
Notes
- This makes 12 madeleines, with 1 per serving.
Nutrition Information
Serving
1g
Calories
110kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
76mg
(3%)
Potassium
13mg
(0%)
Fiber
0.1g
(0%)
Sugar
11g
(22%)
Vitamin A
166IU
(3%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 110
% Daily Value*
| Serving | 1g | |
| Calories | 110kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 76mg | 3% |
| Potassium | 13mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 166IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.