Wednesday, February 10, 2010



I used a recipe that I modified from Epicurious.


  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup all purpose flour
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Chill for at least an hour. I chilled it overnight. I added a teaspoon of warm milk after I removed it from the fridge.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.

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