Vanilla Madeleines

By ctozzi

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• Coarse salt
• 6 large eggs, room temperature
• 1 cup granulated sugar
• 2 tablespoons packed light-brown sugar
• 2 sticks unsalted butter, melted, plus more, softened, for pans
• 1 tablespoon plus 1 teaspoon honey
• 3/4 teaspoon pure vanilla extract
• Confectioners' sugar, for dusting

Details

Servings 32
Preparation time 20mins
Cooking time 31mins
Adapted from marthastewart.com

Preparation

Step 1

Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.

Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.

Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.

Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.

Cook's Notes

The recipe is also a good base for any number of flavors.

If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4.