Vanilla Madeleine

Name: Vanilla Madeleine - Madalina O.
Ingredients: 1 vanilla pudding (I had a small pudding) 2 packets of sugar 3 packets of flour 1 baking powder 2 vanillas 1 packet of oil 1 packet of milk 3 eggs

Dessert - Vanilla Madeleine by Madalina O. - Recipia

On weekends, I usually make these quick cookies when I crave something sweet alongside my morning coffee. I found the recipe in an old cookbook, where the ingredients were measured “by the packet,” which initially threw me off a bit. Now, I use a 100 ml cup as an equivalent for the packet, and it seems much easier to adapt. They always turn out fluffy and soft, with a subtle vanilla flavor, and the process doesn’t take long. Quick Info Total time: about 25 minutes Preparation time: 10 minutes Baking time: 15 minutes Servings: 10-12 pieces, depending on the size of the molds Difficulty: easy Type: sweet snack, suitable for coffee or tea Ingredients 1 small packet of vanilla pudding (40 g) 2 packets of sugar (equivalent to 2 x 100 ml, approximately 160-180 g in total) 3 packets of flour (3 x 100 ml, approximately 180-200 g in total) 1 packet of baking powder (10 g) 2 packets of vanilla sugar or vanilla essence, to taste 1 packet of oil (100 ml) 1 packet of milk (100 ml) 3 eggs Instructions 1. Preheat the oven to 180°C. 2. In a larger bowl, mix the flour, pudding powder, sugar, baking powder, and vanilla. The mixture should be uniform. 3. In another bowl, lightly beat the eggs with a whisk or fork. Add the milk and oil to the eggs, mixing well. 4. Pour the liquid mixture over the dry ingredients. Stir everything with a whisk until the batter is homogeneous. Don't overmix; just enough to eliminate lumps. 5. Pour the batter into paper or silicone muffin molds. Fill each mold only halfway; the batter will rise quite a bit while baking. 6. Bake in the preheated oven, on the middle rack, for about 15 minutes. Check for doneness with a toothpick: if it comes out clean, they are ready. 7. Let them cool for a few minutes. If you used silicone molds, remove them to a plate. Optionally, you can dust them with powdered sugar when they have cooled slightly. Why I Make This Recipe Often It’s quick to make, doesn’t require complicated ingredients, and it turns out almost the same every time. They taste great even the next day and are suitable at any hour. It helps that I can measure everything quickly with that cup and don’t have to weigh anything. Tips and Variations Tips Don’t fill the molds more than halfway – the batter rises enough. For a finer texture, you can sift the flour before using it. If you want them more golden, leave them in for an extra 1-2 minutes, but don’t overdo it to avoid drying them out. Substitutions Instead of vanilla sugar, you can use a few drops of vanilla essence. If you don’t have vanilla pudding, you can try chocolate pudding, but the final taste will be different. Oil can be replaced with melted butter, but the texture will be slightly denser. Variations You can add raisins or small chocolate pieces to the batter if you like. A bit of grated lemon zest changes the flavor for a fresher aroma. Smaller molds yield fluffier cookies; if you use larger molds, adjust the baking time. Serving Ideas They are good plain, dusted with powdered sugar. They also go well with a tangy jam on top or alongside, for those who want something sweeter. With tea or coffee, they are a quick choice when someone comes to visit. Frequently Asked Questions 1. Can I use a different type of pudding instead of vanilla? Yes, you can use any pudding you have on hand, but the taste and color will change. Vanilla gives a neutral and slightly sweeter flavor. 2. Can they be made without special muffin molds? You can use paper molds, silicone molds, or small loaf pans. If you don’t have any of these, you can use improvised molds, but they won’t rise as evenly. 3. What can I use to replace eggs if I have allergies? You can try vegan egg substitutes, but the texture won’t be as airy. 4. Why shouldn’t I fill the molds to the top? The batter rises a lot while baking, and if you fill them too much, it will overflow and won’t bake evenly. 5. What do I do if the batter seems too thick or too liquid? Depending on the type of flour, you may need to adjust the milk slightly. The batter should be like thick cream that flows. Nutritional Values Approximately, one muffin (out of 12) has about 120-140 kcal. Most of the calories come from sugar, oil, and flour. Each piece contains about 3-4 g of fat, 18-20 g of carbohydrates, and 2-3 g of protein. These are just estimates and depend on the size and type of ingredients used. Storage and Reheating They can be stored in a sealed container at room temperature for 1-2 days. After that, they start to dry out. I do not recommend freezing or reheating in the oven, as the texture will not remain as fluffy. They are best on the day they are made.

Vanilla Madeleine

Tags

Categories