I love the simplicity of a madeleine: a small, fluffy cake that goes perfectly with a cup of coffee or an espresso. With a slight crunch to the outside due to a sprinkle of sugar in the pan, these have an addictive quality that will make it hard to stop at one. You can change up the flavorings if you want, but the original is pretty perfect. You’ll be making these over and over again.
Vanilla Madeleines
2/3 cup flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla extract
2 eggs
6 tablespoons melted butter
zest of 1 lemon or orange (optional)
Brush a little melted butter on madeleine pan depressions and sprinkle with a little extra sugar, just to give it a little coat. Pour out any extra.
Combine the flour, baking powder, and salt in a large bowl. Beat the eggs and sugar together in the bowl of a mixer with the whisk attachment for a few minutes, until light yellow and smooth. Add the vanilla and zest if using it. Slow the mix speed and slowly add the dry ingredients followed by the melted butter. As soon as mostly incorporated, stop mixing. Finish with a spatula, just until everything is combined. Cover with plastic wrap and refrigerate for at least 3 hours. You can also refrigerate for a slightly shorter time if you pre-scoop into the pan and then refrigerate.
Spoon into pan depressions, filling each about 3/4 of the way up. Bake at 400 degrees for 8-11 minutes, until the edges start to brown. Allow to cool slightly in the pan before removing.
