Traditional Viva La France Madeleines!

I have tried quite a few madeleine recipies, but the one I got with my Madeleine tray  (you MUST have a madeleine tray for these) at Williams Sonoma is the best.  Be careful to do two things:
1. grease the tray well,
2. do not overfill as they do puff up, only 3/4 fill each one.

This recipie makes 12 - ie. one tin!  Vanilla is the traditional flavouring, but I do like orange flower water.  You could also use rosewater.

 

Madeleines

Rating: Moderate

 Ingredients:

4 Tbs. unsalted butter, softened, plus more for greasing
1/2 cup plain flour
1/2 tsp. baking powder
1 egg
1/4 cup castor sugar
2 tsp. orange-flower water  OR 1 teaspoon vanilla paste, or the seeds from one vanilla pod.
icing sugar for dusting

Method:

Position a rack in the lower third of the oven and preheat to 400°F.
Generously butter and flour a 12-mold madeleine pan. 

In a bowl, sift together the flour and baking powder.
In another bowl, using a  mixer set on medium to slow speed, beat together the egg, castor sugar, and orange-flower water for 30 seconds.
Increase the speed to high and beat until the mixture has quadrupled in bulk and is very thick, about 10 minutes.
Using a rubber spatula, carefully fold the flour mixture and then the softened butter into the egg mixture. Spoon the batter into the prepared molds, filling each one about three-fourths full.

Bake until lightly browned around the edges and on the bottom, 10-12 minutes.
Remove from the oven and immediately turn the cakes out onto a wire rack.
Using a fine-mesh sieve or a sifter, dust with confectioners’ sugar. Serve warm.
Makes 12 small cakes