Madeleines

Make one recipe of Genoise batter and butter and flour two Madeleine pans (pans with forms like shells).

Genoise batter

  • 3 T. unsalted butter, melted
  • 1 1/4 cups sifted cake flour
  • 2/3 cup sugar
  • 1/8 t. salt
  • 2 large eggs, room temperature
  • 4 large egg yolks, room temperature
  • 1 t. pur vanilla extract
  • Pour the melted butter into a 1-quart bowl and set aside.

    Put the sifted flour, 1 tablespoon sugar, and the salt into a sifter. Sift it all together.
    Mix the eggs, yolks, and 1 tablespoon of sugar using the whisk attachment. Whip on medium speed until it is airy, pale and tripled in volume. Add the vanilla during the last few seconds.

    Fold the flour mixture into the batter by hand 1/3 at a time.

    Spoon 1 cup of this batter into the bowl with the melted butter and carefully fold it in. Take that mixture and fold it back into the rest of the batter.

    The batter is ready to bake. It has to be baked immediately 400 degrees for 10 minutes.

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