Vanilla Madeleines
By Tested and perfected in the Sur La Table kitchen
Images
Serves
6 sandwiches
Ingredients
Madeleines:
- 2 tablespoons unsalted butter, melted, for brushing madeleine molds
- 1 cup unbleached all-purpose flour, plus more for flouring molds
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 8 tablespoons (1 stick) unsalted butter, melted
Procedure
1. Using a silicone pastry brush, lightly coat the madeleine molds with 2 tablespoons melted butter and dust with flour, knocking excess flour off. Chill the pan in the freezer. Repeat the process of buttering and flouring the molds one more time and keep pan chilled until needed.
2. In a medium bowl, whisk together flour, salt, and baking powder; set aside.
3. To the bowl of a stand mixer fitted with a whisk attachment, add the eggs and sugar. Beat on medium speed until pale and fluffy, about 3 minutes. Add vanilla and whip to combine.
4. Add the flour mixture and 8 tablespoons melted butter to the whipped eggs; mix on low speed just until combined. Remove the bowl from the stand mixer and use a spatula to scrape down the sides and finish mixing the batter. Cover and transfer the bowl to the refrigerator for at least 1 hour.
5. Preheat oven to 400°F. Place a baking sheet in the oven on the middle rack.
6. Fill each mold with batter up to the level of the edges. Transfer to the oven and bake until the madeleines are browned at the edges and puffed in the center, 8 to 10 minutes.
7. Remove the pans from the oven and cool for 2 minutes. Using an offset spatula, loosen the madeleines from their molds and transfer to a wire cooling rack.
2. In a medium bowl, whisk together flour, salt, and baking powder; set aside.
3. To the bowl of a stand mixer fitted with a whisk attachment, add the eggs and sugar. Beat on medium speed until pale and fluffy, about 3 minutes. Add vanilla and whip to combine.
4. Add the flour mixture and 8 tablespoons melted butter to the whipped eggs; mix on low speed just until combined. Remove the bowl from the stand mixer and use a spatula to scrape down the sides and finish mixing the batter. Cover and transfer the bowl to the refrigerator for at least 1 hour.
5. Preheat oven to 400°F. Place a baking sheet in the oven on the middle rack.
6. Fill each mold with batter up to the level of the edges. Transfer to the oven and bake until the madeleines are browned at the edges and puffed in the center, 8 to 10 minutes.
7. Remove the pans from the oven and cool for 2 minutes. Using an offset spatula, loosen the madeleines from their molds and transfer to a wire cooling rack.
Vanilla Madeleines
By Tested and perfected in the Sur La Table kitchen
Serves
6 sandwiches
Ingredients
Madeleines:
- 2 tablespoons unsalted butter, melted, for brushing madeleine molds
- 1 cup unbleached all-purpose flour, plus more for flouring molds
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 8 tablespoons (1 stick) unsalted butter, melted
Procedure
1. Using a silicone pastry brush, lightly coat the madeleine molds with 2 tablespoons melted butter and dust with flour, knocking excess flour off. Chill the pan in the freezer. Repeat the process of buttering and flouring the molds one more time and keep pan chilled until needed.
2. In a medium bowl, whisk together flour, salt, and baking powder; set aside.
3. To the bowl of a stand mixer fitted with a whisk attachment, add the eggs and sugar. Beat on medium speed until pale and fluffy, about 3 minutes. Add vanilla and whip to combine.
4. Add the flour mixture and 8 tablespoons melted butter to the whipped eggs; mix on low speed just until combined. Remove the bowl from the stand mixer and use a spatula to scrape down the sides and finish mixing the batter. Cover and transfer the bowl to the refrigerator for at least 1 hour.
5. Preheat oven to 400°F. Place a baking sheet in the oven on the middle rack.
6. Fill each mold with batter up to the level of the edges. Transfer to the oven and bake until the madeleines are browned at the edges and puffed in the center, 8 to 10 minutes.
7. Remove the pans from the oven and cool for 2 minutes. Using an offset spatula, loosen the madeleines from their molds and transfer to a wire cooling rack.
2. In a medium bowl, whisk together flour, salt, and baking powder; set aside.
3. To the bowl of a stand mixer fitted with a whisk attachment, add the eggs and sugar. Beat on medium speed until pale and fluffy, about 3 minutes. Add vanilla and whip to combine.
4. Add the flour mixture and 8 tablespoons melted butter to the whipped eggs; mix on low speed just until combined. Remove the bowl from the stand mixer and use a spatula to scrape down the sides and finish mixing the batter. Cover and transfer the bowl to the refrigerator for at least 1 hour.
5. Preheat oven to 400°F. Place a baking sheet in the oven on the middle rack.
6. Fill each mold with batter up to the level of the edges. Transfer to the oven and bake until the madeleines are browned at the edges and puffed in the center, 8 to 10 minutes.
7. Remove the pans from the oven and cool for 2 minutes. Using an offset spatula, loosen the madeleines from their molds and transfer to a wire cooling rack.