Madeleines

Ingredients

• 230 g (2 cups) all-purpose flour

• 1/2 teaspoon baking powder

• A pinch of salt

• 6 eggs and 2 egg yolks at room temperature

• 130 g (2/3 cup) granulated sugar

• 1 teaspoon vanilla extract

• 12 tablespoons unsalted butter, melted and cooled to room temp

Preparation

1. Sift the 230 g all-purpose flour, 1/2 teaspoon baking powder, and pinch of salt into a small bowl.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the 6 eggs, 2 egg yolks, and 130 g granulated sugar. Until thick and a lighter yellow (about 3 minutes on medium-high). Add in a teaspoon of vanilla extract and beat to combine. Using a spatula first fold in the flour mixture and then fold in the 12 tablespoons of butter. Be careful to not over whisk. Let the batter rest for 1 hour.

3. Preheat the oven to 350 ºF (180 ºC) and grease two madeleine pans with melted butter and dust with flour. Be sure to tap out any extra flour.

4. Carefully spoon the batter into the prepared pans and fill each mold 3/4 full.

5. Bake for 8 - 12 minutes (until the madeleines are golden around the edges). Once done, immediately take the madeleines out and place on a wire rack to cool. Serve with ice cream or tea.

Notes

• Yield: 24 madelines

• To make vanilla bean madeleines add 1 vanilla bean pod worth of vanilla in with the vanilla extract.

• To make lemon madeleines add 3 tablespoons lemon zest in with the vanilla extract.

• To make pistachio madeleines add 3 tablespoons of ground pistachios in with the vanilla extract.