Madeleines

1. 1

   Mix together the flour and salt, along with the almonds if youre using them.

2. 2

   Use an electric mixer (preferably a stand mixer; this will take a while) to beat the eggs and sugar together until very thick and at least doubled in volume; the mixture should form a ribbon when you lift the beater blade(s) from it.

3. 3

   Stir in the vanilla.

4. 4

   Gently and gradually, fold the flour or flour-and-almond mixture into the egg-and-sugar mixture.

5. 5

   Gently stir in the melted butter.

6. 6

   Cover and refrigerate for about an hour.

7. 7

   Preheat the oven to 375F.

8. 8

   Generously butter a madeleine tin.

9. 9

   Drop rounded teaspoonfuls of the batter into the molds.

10. 10

    Bake for 11 to 15 minutes, until the madeleines are golden and springy to the touch.

11. 11

    Rap the pan against the counter; the madeleines should loosen and will be easy to remove.

12. 12

    Serve immediately; these are really best warm.

13. 13

    Add 1 tablespoon honey to the egg-and-sugar mix.

14. 14

    Add the grated zest from 1 lemon along with 2 tablespoons fresh lemon juice to the egg-and-sugar mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.