Classic Madeleines Recipe (les Madeleines de Commercy)

Method

• 1)

  Melt 1 Stick of Unsalted Butter and set aside to cool.  **If you want to boost the flavor of these madeleines, boil the butter at medium heat for a few minutes just until it starts to brown – swirl your pan often.  As soon as you see the color of the butter slightly brown, pour it into a heat safe bowl to cool off.

• 2)

  Place 2 Large Eggs, ⅔ Cup Granulated Sugar, ⅛ Teaspoon Salt and ½ Teaspoon Vanilla Extract into your mixing bowl.  Using the paddle attachment, mix on High speed for 6-9 minutes, scrape the bowl half way through.    It should look thick, light and creamy (like marshmallow fluff).  

• 3)

   Add half of the sifted flour into the batter, fold gently with a spatula until the flour is absorbed.  Add the rest of the flour and fold gently until combined.  Take about a quarter of the batter and add it to the cooled melted butter, stir very well to combine.  Add the butter mixture to the batter and fold gently until it looks smooth, shiny, and homogenous.  Cover & refrigerate the batter for at least 1 hour or up to 2 days before baking.

• 4)

  Use a pastry brush, and coat each mold in the madeleine pan well with melted butter.  Pre-heat your oven to 375°F.  Place a  1½ tablespoon dollop of batter into the center of each mold.  This recipe makes about 24 madeleines, bake in two separate batches if you only have 1 madeleine pan.   Bake on the middle rack for 11-13 Minutes.  The madeleines are done when the edges are slightly browned and the top humps spring back after lightly pressed with your finger.  Invert the pan onto to a kitchen towel, and transfer the madeleines to a wire rack to slightly cool.  These are best served immediately when they are still warm, dust with powdered sugar.  Enjoy!