Madeleines Recipe 1/2 cup (113 grams) unsalted butter, melted 1 cup (140 grams) all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 3 large eggs, at room temperature 2/3 cup (133 grams) granulated white sugar 1 teaspoon pure vanilla extract Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.
First, melt the butter and allow it to cool while you make the batter. In a small bowl place the flour, baking powder and salt and whisk until well blended. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)