Ingredients
Scale
- 3 fresh eggs (room temperature is key!)
- 133g granulated sugar (about ⅔ cup)
- 1½ teaspoons pure vanilla extract (or scrape a vanilla bean for extra luxury!)
- ¾ teaspoon kosher salt (scant)
- 125g all-purpose flour (1 cup)
- 148g unsalted butter (melted and slightly cooled, about 10 tablespoons)
- Optional: 3 tablespoons powdered sugar for dusting
Instructions
Step 1: The Magic Mixture
- In a mixing bowl, combine eggs, sugar, vanilla, and salt.
- Whip the mixture until pale and fluffy, doubling in volume (about 7-8 minutes).
Step 2: The Gentle Dance
- Sift one-third of the flour over the egg mixture.
- Gently fold in the flour with a spatula to retain the airiness.
- Add one-third of the melted butter, folding it in gently.
- Repeat the flour-butter folding process two more times until everything is fully combined.
Step 3: The Patient Wait
- Pour the batter into a container and chill in the fridge for at least 1 hour (overnight is even better).
Step 4: The Grand Finale
- Preheat the oven to 350°F (175°C).
- Prep a madeleine pan with butter and a light dusting of flour.
- Spoon 1½ tablespoons of batter into each shell.
- Bake for 10-12 minutes until the edges are golden and the centers spring back when touched.
Notes
- Pro Tips for Success:
- Use room-temperature eggs for better whipping.
- Chilling the batter is key for the signature “bump.”
- Invest in a good madeleine pan for the iconic shell shape.
- Dust with powdered sugar while warm for added charm.
- Storage:
- Best enjoyed fresh within 24 hours.
- Can be stored at room temperature for 5-7 days or frozen for up to 2 months.
- Alternatives:
- No madeleine pan? Use a mini muffin tin instead.