A few years ago I tried my first Madeleine cookie. Or is it a cake? I’m not sure, but I instantly fell in love. I should probably mention they were out of a package from Starbucks, so I can’t even vouch for the authenticity of those Madeleines, but I was in love.

These are something people don’t usually make since you have to have a special pan, and the batter requires some planning, but they’re so worth it. They have a delicate spongy texture that I’ve infused with one of my all-time favorite flavors: vanilla bean. I use vanilla bean paste which is easier than scraping out pods. I also added honey to give it a floral note. These are great anytime, but somehow they’re perfect on a snowy day.

Vanilla Bean Madeleines

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Vanilla Bean Madeleines

Yield: 24

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Sweet and tender madeleine cookies.

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Ingredients

• 1/2 cup unsalted butter, plus extra for greasing pan
• 1 cup all-purpose flour, plus extra for dusting pan
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1/2 cup granulated white sugar
• 1 tablespoon honey
• 1 teaspoon vanilla bean paste

Instructions

Melt the butter and set aside.

In a small bowl sift together the flour, baking powder and salt.

In a stand mixer fitted with the whisk attachment, beat eggs and sugar on high speed until thick and pale yellow, about 5 minutes. Add the honey and vanilla bean paste, beating again. On the lowest speed, add the dry ingredients in 2 batches. Fold in the melted butter. Cover with plastic wrap and chill for at least 1 hour or longer.

Preheat oven to 375ºF. Prepare madeleine pan by generously buttering and then flouring, tapping out excess flour. Fill molds about 3/4 full and bake for 8-10 minutes. The edges will be golden brown and the centers will be spongy. Invert pan over a wire rack and tap to release the madeleines. Let cool, dust with powdered sugar and serve. Repeat entire process with remaining batter, making sure pan is completely cooled (chill if necessary), buttered and floured. They are best eaten the same day. Unused batter can be covered and refrigerated for up to 3 days.

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Adapted from Joy of Baking