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Preheat oven to 350 F First thing before you crack any eggs or measure any sugar, put your stick on butter in a microwave safe bowl and heat until melted. It usually takes about 40 seconds on high in my microwave, but adjust timing if necessary. This is so important to do first, because you when you add the butter later, you want it to be liquid, but not piping hot, otherwise your batter will be t. . .
Prep Time: 15:00
Cook Time: 10:00
1 stick of butter, melted then cooled (very important! )
1 cup confectioners sugar
1/3 tsp baking powder
1 tsp vanilla extract
3/4 cup flour
1Preheat oven to 350 F
2First thing before you crack any eggs or measure any sugar, put your stick on butter in a microwave safe bowl and heat until melted. It usually takes about 40 seconds on high in my microwave, but adjust timing if necessary. This is so important to do first, because you when you add the butter later, you want it to be liquid, but not piping hot, otherwise your batter will be too thin. Just microwave and set aside until needed.
3Crack both eggs in a medium or large bowl and whisk in the confectioners sugar. I usually do a 1/4 cup at a time otherwise the sugar just gets everywhere. Whisk until completely combined.
4Add the baking powder and vanilla extract, and again whisk until combined. If you want to add any additional flavoring, do it during this step.
5Add flour to the egg/sugar mixture 1/4 cup at a time. This is partially to not get flour everywhere, but it will also make it easier to incorporate it into the batter after each addition.
6And last, but not least, get that cooled butter! I typically pour it all at once into the bowl and stir until completely combined.
7Once all the ingredients are thoroughly combined, get your madeleine pan and spray with nonstick cooking spray. You can do a light layer, or go overboard, depending on how much you have used your pan. I have found that the more I use it, the more spray I need, so make sure you keep an eye on how easy it is to get the madeleines out of the pan and adjust accordingly.
8Scoop approximately one tablespoon of batter into each pan cavity. I tend to use two regular spoons and scrape the excess off, instead of using an actual tablespoon. See the picture below.
9Bake for 8-10 minutes, or until the edges are noticeably golden brown. Bake for the full time, plus a minute or two if you like crispier cookies. I like light fluffy barely browned madeleines, so I take them out as soon as I notice browning around the edges. Let the cookies cool for a few minutes before removing them from the pan.
10Eat! Madeleines are absolutely delicious straight from the oven, but can also last about a week in an airtight container.
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