1 tablespoon unsalted butter, softened
2 large eggs
1/2 vanilla bean, halved lengthwise
5 tablespoons granulated sugar
7 tablespoons all purpose flour
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
Confectioners' sugar for dusting tops, (optional)
Preheat oven to 375 degrees F (190 C).
Brush nonstick madeleine pan with 12 indentations with softened butter. Place eggs in large metal bowl. Using small sharp knife, scrape moist seeds from vanilla bean into eggs. (Reserve pod for another use.) Using electric mixer, beat eggs until pale. Gradually mix in sugar and beat until ribbon forms, about 4 minutes. Sift flour and salt over eggs and gently fold in just until blended. Fold in melted butter. Spoon batter into indentations of prepared pan.
Bake until golden brown, about 10 minutes. Turn out onto rack and cool completely. Sift confectioner's sugar over madeleines, if desired.
Makes 1 dozen madeleines.
This recipe can be doubled if desired.
For Orange-Vanilla Madeleines:
Add 1 teaspoon grated orange peel to batter.
For Chocolate Madeleines:
Add 1/4 cup unsweetened cocoa powder to batter.
Regular and non-stick madeleine pans can be purchased at kitchen and bakeware stores, and on the Interent. Click on the Cooking.com or Amazon.com banners on my website to find Madeleine pans.
Date: February 5, 2002