Sort ingredients
egret
QR Code
Listen
Pdf
Prep the vanilla: Split the vanilla bean and scrape out the seeds. Set seeds aside.
Prepare the madeleine pan: Brush each mold with melted butter and dust with a little flour. Tap out the excess. Place the pan in the fridge while you prepare the batter.
Mix the dry ingredients: In a small bowl, whisk together: flour, baking powder, salt, fennel, nutmeg, and white pepper.
Whip eggs, sugar + vanilla: In a medium bowl, beat the eggs, sugar, and vanilla seeds together until pale, thick, and slightly foamy (about 2–3 minutes). Add the maple syrup and stir to combine.
Fold in the dry ingredients gently, just until no flour remains.
Add the melted butter: Stream it in slowly while folding, until glossy and smooth. Add the milk (or eggnog) and fold again until just combined.
Rest the batter: Cover and refrigerate at least 1 hour, or up to overnight.
Fill the molds: Spoon or pipe the batter into the cold pan, filling each cavity about ¾ full.
Bake: Preheat oven to 400°F (205°C). Place the filled cold pan directly into the hot oven. Bake at 400°F for 2 minutes. Without opening the oven, reduce temperature to 375°F (190°C). Continue baking 6–8 minutes, until edges are lightly golden and centers are domed.
Glaze: Cool madeleines for 5 minutes. Brush or dip lightly with the soft eggnog glaze. Let set briefly before serving.