Burnt Butter and Vanilla Bean Madeleines (Gluten-Free)
Nothing pairs more perfectly with a cup of tea than a pillowy, light, buttery Madeleine. These little shell-shaped cakes are delicate and golden, with a whisper of spice and a melt-in-your-mouth crumb.
This recipe was born out of a spontaneous baking moment — no plan, no direction, just whim and fancy. I walked into the kitchen and, before I knew it, had trays of warm Madeleines ready to gift to my mum (though my kids had a few first, of course!).
The combination of burnt butter and vanilla bean gives these Madeleines a deep caramel aroma and rich, balanced sweetness. They’re as elegant as they are easy — proof that gluten-free baking can be as light and beautiful as the real thing.
Why You’ll Love These Madeleines
- Delicate & light – The crumb is soft and airy, perfect for pairing with tea or coffee.
- Buttery caramel flavour – Burnt butter and vanilla create warmth and depth in every bite.
- Quick to make – Only a few ingredients and minimal equipment needed.
- Gluten-free magic – You’d never guess these aren’t made with regular flour!
- Perfect for gifting – Wrap a batch for loved ones (if they last that long).
There’s something deeply romantic about spontaneous baking — that moment of inspiration where simple ingredients become something special. These Burnt Butter and Vanilla Bean Madeleines are the perfect reminder that joy can come from the smallest, most unexpected moments.
So next time you’re craving something sweet and soothing, grab your whisk and bake a batch. Your cup of tea will thank you.
Recipe: Burnt Butter and Vanilla Bean Madeleines
Course: Sweet Treats, Biscuits
Keyword: gluten free, afternoon tea, buttery, vanilla, madeleine
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 16
Ingredients
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60 g butter
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100 g gluten-free plain flour
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100 g caster sugar
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½ tsp baking powder
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1 egg
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50 ml milk
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1 vanilla bean, scraped
Instructions
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Preheat oven to 180°C (fan-forced) and grease a madeleine pan with butter.
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Place the butter in a small saucepan over medium-low heat. Heat until frothy and nut-brown, with a rich hazelnut aroma. Set aside to cool slightly.
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In a bowl, whisk together flour, sugar, and baking powder.
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In another bowl, whisk the egg, milk, and vanilla bean seeds.
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Combine the wet and dry mixtures until just incorporated.
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Add the burnt butter and gently whisk until smooth.
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Spoon batter into the madeleine pan, filling each mold about ¾ full.
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Bake for 12–15 minutes or until golden and springy.
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Let cool slightly before removing from the pan. Serve warm or dust with icing sugar.
Tips & Variations
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No madeleine pan? Use a mini muffin tin or round-bottom patty pan instead.
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Flavour twist: Add a pinch of cardamom, citrus zest, or a drizzle of dark chocolate.
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Dairy-free option: Use vegan butter or coconut oil — though the flavour will differ slightly.
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Classic shell shape tip: Don’t overfill the molds! Three-quarters full gives the perfect hump and shell curve.
Serving & Storage
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To serve: Enjoy these warm from the oven with tea, coffee, or a drizzle of honey.
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To store: Keep in an airtight container at room temperature for up to 3 days.
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To freeze: Freeze for up to 2 months. Reheat briefly in a low oven before serving to restore softness.
FAQ
Q. Can I make the batter ahead of time?
Yes! Chill the batter for up to 24 hours — it actually helps develop the classic hump shape.
Q. Why use burnt butter instead of regular?
Burnt butter (or beurre noisette) adds a nutty, caramelized depth that elevates the flavour beautifully.
Q. Can I make these dairy-free?
Yes, swap butter for vegan butter or coconut oil — though the flavour will be slightly less nutty.
Q. How do I get the classic Madeleine shell pattern?
Use a traditional madeleine tin and don’t overfill. Also, make sure the tin is well-buttered and lightly floured.
Burnt Butter and Vanilla Bean Madeleines
Ingredients
- 60 g Butter
- 100 g Gluten Free Plain Flour
- 100 g Caster Sugar
- 1/2 tsp Baking Powder
- 1 Egg
- 50 ml Milk
- 1 Vanilla Bean Scraped
Instructions
- Oven preheated to 180C (fan forced). Butter a Madeleine pan.
- Place the butter in a pan over medium low heat and heat until frothy and the colour of nut brown with a hazelnut aroma. Allow to cool slightly.
- In a bowl combine the Flour, sugar and baking powder and whisk to combine fully.
- In a separate bowl, whisk egg, milk and vanilla bean seeds.
- Add the egg mix to the dry mix and whisk until just combined.
- Add the Burnt butter and whisk until it has just incorporated.
- Spoon batter into a madeleine pan, and bake in oven for 15 minutes.
- Once cooked, remove from oven and allow to cool slightly before removing.
Notes
- Madeleine pans are special pans shaped like a shell. They can be purchased from specialty food stores, department stores or online. If you don’t have one a round bottom patty pan will work just fine.
- Don’t be tempted to fill the Madeleine more than 3/4 full. This will insure that you will get the classic shape.
If you loved this recipe try these
Lemon Lime Chia Seed Madeleines
Chai Madeleines
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Did You Make This Recipe?
I’d love to see your version of these Burnt Butter & Vanilla Bean Madeleines!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
