Ingredients
2 Eggs
100 grams Cultured butter
2 tbsp Honey
1 Vanilla oil
1 tbsp Rum
1/2 tsp Baking powder
Method
Sources
📖
Recipe1M+
dataset
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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[preparation] measure the dry ingredients. leave the eggs at room temperature. melt butter in the microwave. add the beaten eggs and honey to the sifted dry ingredients and whisk until all the ingredients are completely combined. add the melted butter in 4 or 5 batches and continue to whisk constantly. add the vanilla oil and rum and stir well. the batter is done. cover the batter with cling film and rest in the fridge overnight. be patient. the next day: take the batter out of the fridge and preheat the oven to 180c. spoon or pipe the batter into moulds, filling them 80%. bake at 180c for 15~20 minutes. keep an eye on the madeleines and adjust the temperature and/or baking time as needed. after they're baked and cooled, transfer the madeleines to an air-tight container. be patient once again. wait for another day or so until the madeleines are moist and tasty. check on them so they don't dry out.