Simple Madeleines

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color (about 5-8 minutes). 

Sift about one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula or whisk. 

Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate).

Then take about 1 cup (240 ml) of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) Then, with a spatula, gently fold the butter mixture completely into the egg batter.

Cover and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days).

Preheat your oven to 375 degrees F (190 degrees C). Using a pastry brush, generously grease the molds of two - 12 - 3 1/2 inch (8.5 cm) Madeleine pans (preferably non stick - I make mine at home) with very soft or melted butter. Then dust the molds with flour, tapping out the excess flour.

Drop a generous tablespoonful (can use an ice cream scoop) of the batter into the center of each prepared mold.

Best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month. Dust with powdered sugar before serving.