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This recipe works best if you have several madeleine pans. I use three - mostly because it was a good excuse to buy more at the kitchenwares store.
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1. Brush the molds in 3 madeleine pans with melted butter. Place in freezer (do not stack them - I've made this mistake and it's not pretty). This step is not necessary, but makes for fluffier madeleines that are easier to remove from the pan.
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2. Preheat oven to 375 degrees.
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3. Sift dry ingredients, set aside.
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4. In a stand mixer, whisk eggs and vanilla until voluminous and fluffy. Gradually add sugar and whisk until thick and satiny, approximately 5-7 minutes.
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5. Fold dry ingredients into egg mixture by fourths.
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6. Fold in 1/2 cup melted butter.
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7. Fold in minced ginger.
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8. Pull one pan from freezer and fill each mold 3/4 of the way and bake for 10 - 12 minutes or until firm but not dry.
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9. Remove madeleines and allow to cool. While pan is cooling, remove next pan from freezer, fill and bake. While madeleines are baking, re-butter the molds in the used pan and return to freezer. Rotate through all the pans in this manner. The results are worth the hassle but it is not necessary. I've made this with one pan just fine.
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10. Dust with powdered sugar before serving.
