My Favorite Madeleines
Right from the oven...Two are missing because I ate them straight away!
With my afternoon tea! With my morning espresso!
I love to watch cooking shows and one of my favorites over the years has been "The Barefoot Contessa". What I like most are how simple and easy to follow her recipes are. The ingredients are always obtainable and she always allows for substitution which makes things nice. This is her recipe and one that I have used for many years. She adds coconut, but I love them just plain. Please enjoy!
Makes: 12 large madeleines Prep/Cook Time: 40 minutes tops
Note: The original recipe says that it makes 24, but I like mine larger. 12 or 24, it's up to you!
3 extra large eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
1 stick (1/4 lb) unsalted butter, melted and cooled
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt (I use pink himalayan)
Extra melted butter to grease the pan
Preheat oven to 375 degrees. Grease and flour madeleine pan.
1. In the bowl of an electric mixer fitted with the paddle attachment beat the eggs, sugar and vanilla until light yellow and fluffy.
2. Add butter and mix well.
3. Sift together flour, cornstarch, baking powder and salt.
4. Stir into batter with a rubber spatula.
5. With a soup spoon, drop the batter into the pans, filling each shell almost full.
6. Bake for 10 - 12 minutes or until they spring back when you touch them. You will know when they are done.
7. Tap out madeleines and allow to cool.
Note: People say that they are best when eaten right out of the oven, delicious yes, but I love to eat them when they are a little dry. They are great for dipping in your tea or coffee