You will need a 16 or 24-cavity madeleine pan. These distinctive moulds with shell-shaped cavities are becoming easier to find in specialty kitchen stores and online.
4Large Eggsat room temperature
2/3cupUnsalted ButterMelted and Cooled 1
2tspVanilla extractor paste
Suggested Flavour Additions (Any of the following may be added at step 2)
1/2cupFresh lemon juice or lemon zest of 1 lemon
1/2 cupIcing Sugar
2tspDried Culinary-Grade Lavender.
Seeds from 1 vanilla bean
Mix the flour and baking powder in a small bowl and set.
Whisk the eggs and the 150g measure of sugar in a bowl until well mixed. Add the butter, vanilla, and any flavour additions and whisk until well combined.
Make a well in the centre of the dry ingredients, and whisk in the wet. Mix until well combined.
Cover with plastic wrap and refrigerate for at least 3 hours.
While the batter is resting, make simple syrup by placing the 100g measure of sugar and water in a small saucepan. Bring to a boil to dissolve the Remove from heat and set aside to cool.
Fill each madeleine cavity to about three-quarters full (using a small Ice cream scooper or spoon). Bake for about 10 to 12 minutes, until they are golden around the edges. You’ll see a bump rise up in the middle of each madeleine—a sign of success!
Once baked, immediately unmould the madeleines by gently tapping the pan. Dip each one in the simple syrup to coat well. Madeleines are best served warm, but may also be served at room temperature.
Madeleines are best eaten the day they’re baked. The batter will keep for up to three days in the refrigerator or up to one month in the freezer.