
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Prepare the pan: Grease a madeleine pan with butter and dust with flour.
- Whisk the wet ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
- Chill the batter: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the oven: Preheat oven to 375°F (190°C).
- Fill the molds: Spoon the batter into the prepared madeleine pan, filling each mold about 2/3 full.
- Bake: Bake for 10-12 minutes, or until the madeleines are golden brown and spring back when lightly touched.
- Cool: Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For a more intense vanilla flavor, use a high-quality vanilla bean instead of vanilla extract.
- If you don’t have a madeleine pan, you can bake the batter in a regular muffin tin. The madeleines won’t have the characteristic shell shape, but they will still be delicious.
- You can store leftover madeleines in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Enjoy your delicate and delicious madeleines!