These little treats were made famous by writer Marcel Proust.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.


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    1/3 cup plus 1 tbsp sugar 1/4 tsp baking powder
    2 large eggs, at room temperature 1/8 tsp salt
    1 tsp pure vanilla extract 4 tbsp butter, melted, and cooled until tepid, plus more for the pan
    1/3 cup plus 2 tbsp all-purpose flour confectioner's sugar, to garnish


    Total: 30 min (Quick)
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    • 1

      Preheat the oven to 350°F (180°C). Carefully brush the indentations of the madeleine pan with melted butter. Dust with flour and tap to remove the excess.

    • 2

      Beat the sugar, eggs, and vanilla with an electric mixer on high speed for 4 minutes, until the mixture triples in volume and forms a ribbon when the beaters are lifted.

    • 3

      Sift the flour, baking powder, and salt together twice. Sift the flour mixture over the egg mixture. Pour the butter down the inside of the bowl. Using a spatula, fold gently together, keeping the batter light and airy. Spoon the batter into the molds.

    • 4

      Bake for 12 minutes, or until golden. Unmold and cool completely. Sift confectioner’s sugar over the tops just before serving.

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