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.
|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|
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.
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.
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.
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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