2/3 cup plain (all purpose) flour
3/4 teaspoon baking powder
pinch of salt
1/2 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
Whisk together flour, baking powder and salt. In an electric mixer, whisk together sugar and eggs on medium speed until pale and thick (2-3 minutes). Beat in vanilla. Fold in dry ingredients, followed by the melted butter. Cover with cling wrap (plastic wrap) and chill batter for 3 hours.
Preheat oven to 200 deg C (390 deg F). Butter the madeleine pan and dust with flour, tap out excess. Spoon batter into moulds. Bake large madeleines for 11-13 minutes, or until golden and top springs back when touched. Remove from pan and transfer to a rack to cool. Dust with icing sugar (confectioners sugar) to serve.
If you love Madeleines as much as we do, check out the other varieties we have made:
|Almond Praline Madeleines|
|Brown Butter and Coconut Madeleines|