Vanilla Madeleines

By srumbel

These little gems are the most delightful teatime treat! Be careful to watch them, as ours were done before the allotted time. They can quickly over brown! Be sure to plan ahead, as the batter needs to refrigerate for 45 minutes.
from kittyskozykitchen.com

Ingredients

• 10 tablespoons unsalted butter
• 2/3 cup sugar
• 3 large eggs, at room temperature
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 1 cup flour , sifted or whisked, to aerate

Preparation

Step 1

Melt the butter, then set it aside to cool to room temperature.

In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick. Stir in the vanilla and butter-rum flavor. Add the flour and melted butter alternately, using a folding motion (be gentle!), so the batter loses as little volume as possible. Refrigerate the batter, covered, for 45 minutes or so, until it's thick.

Scoop the batter into the lightly greased wells of a standard-size madeleine pan, using 1 slightly rounded tablespoon of batter for each cookie. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated).

Bake the madeleines in a preheated 375 degree oven for 12 to 14 minutes (ours were done in about 9 minutes) , until they're light brown at the edges. Cool in the pan for several minutes, then remove from the pan and cool completely on a rack.

Sift a light coating of confectioners' sugar over the madeleines just before serving. Store cookies in an airtight container.

NOTES:

If you forget to get your eggs out in time to bring to room temperature, a quick way to do it, is to put the eggs in a bowl and cover them with hot water for about five minutes.

Yield: 30