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Ingredients
- 4 eggs, at room temperature
- Pinch of salt
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup flour
- 1/4 pound butter, melted and cooled
Method
- Grease well and flour pans for 4 dozen madeleines.
- If only half this many pans are available, cut the recipe in half and make it again.
- This is because the butter, on standing, settles to the bottom and causes a heavy rough layer.
- Place racks near the bottom of the oven and preheat the oven to 400F.
- Beat the eggs with the salt, adding sugar gradually, until the mixture stands in very stiff peaks.
- Add vanilla.
- Sift about one quarter of the flour at a time over the egg mixture and fold it in until no flour shows.
- Add the butter about a tablespoon at a time and fold it in as quickly as possible.
- Fill the prepared pans about three quarters full, place in oven immediately and bake until brown, about 10 minutes.
