Madeleines

By cmcrobb

Ingredients

• 1 1/2 sticks unsalted butter (6 ounces)
• 3/4 cups unbleached all-purpose flour
• 4 large eggs (must be at room temperature)
• a pinch fine-grain sea salt
• 2/3 cups sugar
• 1 teaspoon vanilla extract
• powdered sugar
• pam spray

Details

Servings 2
Adapted from 101cookbooks.com

Preparation

Step 1

Preheat oven to 350°F.
1 Melt the 6 ounces of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma,
roughly 20 minutes.
2 Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind.
3 Cool the butter to room temperature.
4 While butter cools spray Madeleine pans with pam spray, us a pastry brush to get into all the corners.
5 If the eggs are not at room temperature, put them in a bowl of warm water for a few minutes.
6 Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment.
7 Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3
minutes.
8 Continuing to mix on high speed, slowly add the sugar in a steady stream.
9 Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the vanilla (just until mixed).
10 Sprinkle the flour on top of the egg batter, and gently fold in.
11 Now fold in the butter mixture.
12 Only stirring enough to bring everything together.
13 Spoon in the batter (use the cookie 40mm spring scoop) into the molds, filling each mold ⅔ -¾ full.
Bake the madeleines for 12 – 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines
are golden brown.
Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Servings: 36