VANILLA MADELEINES
These classic French treats — midway between cookie and cake — are best when they are warm and fresh right out of the oven. Recipe from French Pastry 101 by Betty Hung (Page Street Publishing). Note that you will need a madeleine pan to make them. 1 1⁄3 cups (200 g) all-purpose flour
21/4 tsp (8 g) baking powder 1/2 tsp (3 g) salt
3/4 cup (150 g) granulated sugar 1/2 vanilla bean, split and seeds scraped
3 large eggs, room temperature 1/2 cup (113 g) unsalted butter, melted and cooled
1⁄3 cup + 1 tbsp (75 g) whole milk, room temperature Powdered sugar, for garnish (optional)
1. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a separate bowl, measure the sugar and mix in the vanilla seeds with your fingers to evenly distribute them.
3. In a large mixing bowl, beat the eggs and sugar vigorously until it becomes frothy, about
2 to 3 minutes. Fold in the dry ingredients with a spatula until the flour is just incorporated. Add in the melted butter and milk, and fold until they’re incorporated. Cover and rest the batter in the fridge for at least 2 hours, preferably overnight.
4. When you’re ready to bake, preheat the oven to 500°F (250°C). Generously butter the wells of the madeleine pans, dust with flour and tap out the extra. Fill a piping bag with batter and pipe it into the pan. If you prefer, you can also spoon the batter into the moulds. Once filled, lightly tap the pan on the counter to level the batter and remove any large air pockets.
5. Bake them for 3 minutes, then lower the temperature to 425°F (220°C) and bake for 7 to 8 minutes more. Be careful not to over-bake them; the edges should be golden and the tops should spring back when you press them with your finger.
6. While still warm, turn the madeleines out onto a cooling rack. Dust with powdered sugar, if desired. Serve warm; they are best served the day they are baked.
Makes 24 cookies