They turned out great and I'm looking forward to trying some of the other recipes soon. In fact our son's baptismal anniversary is coming up next week, which might be the perfect opportunity to try out the "Vegan Coconut Milk-Cinnamon" though he is really intrigued by the "Bacon and Chocolate!" We might have to make both... This should be fun!
adapted from We Love Madeleines
- 1 cup All-Purpose Flour, Plus Extra for Dusting the Pan
- 1/4 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 3 Eggs, At Room Temperature
- 1 Egg Yolk, At Room Temperature
- 1/3 cup Sugar
- 3/4 teaspoon Vanilla Extract
- 6 tablespoons Unsalted Butter, Melted and Cooled to Room Temperature, plus more for greasing the pan
- Powdered Sugar for Dusting
In a small bowl sift together flour, baking powder and salt. Set aside.
Using a stand mixer with the paddle attachment, beat together eggs, egg yolk, sugar, and vanilla until the batter is thick enough to ribbon and lighter in color. Sprinkle the flour mixture over the egg mixture. Carefully fold in the flour mixture using a rubber spatula, until just combined.
In a small bowl, whisk one-third of the batter into the melted butter, then fold the butter mixture into the remaining batter until just combined. Let the batter rest for at least 1 hour.
Preheat over to 350˚F with the rack positioned in the center. Grease a madeleine pan with melted butter and dust with flour, tapping out any excess.
Spoon the batter into the prepared pan, filling each mold three-quarters full. Bake until the madeleines are golden brown around the edges, 8 to 10 minutes.
When the madeleines come out of the oven, immediately turn them out onto wire racks and let cool. Dust with powdered sugar and serve.
Happy Feast of St. James!