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
- Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap out any excess, and place in the freezer.
- In the bowl of a standing electric mixer whip eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
- 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.
- 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.
- Cover the bowl and refrigerate for at least 1 hour and up to 12.
- To make the madeleines, preheat oven to 400 degrees.
- 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.
- 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.
- While cakes are baking, make a glaze of the powdered sugar, vanilla extract, and water. Stir together with a small whisk until smooth.
- 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.
