EGGS 8 4
SUGAR 12 ounces 3/4 cup
SALT 1/2 tsp. 1/4 tsp.
MILK 4 ounces 1/4 cup
VANILLA EXTRACT 2 tsp. 1 tsp.
CAKE FLOUR 18 ounces 2 1/2 cups
BAKING POWDER 1 TBSP. 1 1/2 tsp.
BUTTER - melted and warm 9 ounces 1 stick + 1 TBSP.


1) Using a KitchenAid Mixer with a whisk attachment, combine the eggs, sugar, salt, milk and vanilla extract.  Whip on medium high speed for 3 minutes, until the batter is pale yellow and slightly thickened.
see picture 2

2) In a separate bowl, combine the cake flour and baking powder and sift together 3 times.

3) Gently and in stages, fold the cake flour into the egg foam.  see picture 3

4) While carefully folding, slowly add the melted and warm butter.

5) Allow the batter to rest in the refrigerator for 1 hour.

6) Load a pastry bag with the Madeleine batter.  Using a non-stick Madeleine Mold, pipe each shell 3/4's full with the batter.  see picture 4

7) Bake at 450F degrees for 3 minutes, then reduce oven temperature to 375F degrees.  Slightly prop open the oven door about 1", and continue to bake the Madeleines for an additional 6 minutes.  see picture 5

8) Remove from oven and unmold them onto a wire rack to cool.  Shell-side down.

** The perfect Madeleines should have a beautifully defined hump in the center.

**  They are best eaten fresh from the oven, since their quality will diminish within 1 hour!