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SERIOUS VANILLA

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SILLY NAME
SERIOUS VANILLA

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Vanilla Bean Madeleines

Recipe and photo courtesy of Wives with Knives

Equipment 

Measuring Cups

Measuring Spoons

Madeleine mold

Cook Time

10 minutes

Ingredients

3 large eggs

2/3 cup sugar

¼ tsp salt 

1 ¼ cup flour

1 tsp baking powder

9 tbsp unsalted butter

1 vanilla bean 

1 cup powdered sugar 

1 tsp pure vanilla extract 

2 tbsps water

Instructions

  1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap out any excess, and place in the freezer.
  2. In the bowl of a standing electric mixer whip eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
  3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
  4. Add vanilla bean paste to the cooled butter and mix well. Dribble the butter into the batter, a few tablespoons at a time, while folding to incorporate the butter. Fold just until all the butter is blended well.
  5. Cover the bowl and refrigerate for at least 1 hour and up to 12.
  6. To make the madeleines, preheat oven to 400 degrees.
  7. Put enough batter in the center of each indentation to fill it to 3/4 full. You have to guess at this but don’t worry. A rounded tablespoonful (25g) makes the right size for my pan. Don’t try to spread out the dough.
  8. Bake for 8-9 minutes or until cakes feel just set and are slightly browned around the edges. Don’t overbake or they can be dry.
  9. While cakes are baking, make a glaze of the powdered sugar, vanilla extract, and water. Stir together with a small whisk until smooth.
  10. Remove cakes from the oven. Let cool about 5 minutes and then dip the ridged surface into the glaze, letting excess frosting drip back into the bowl. Dry on a baking rack until the glaze is firm.

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