VANILLA MADELEINES

Instructions

1. Begin by attaching the whisk attachment to a tabletop mixer. This can be done by hand with a large whisk, but it will take longer. Use a mixer if you own one.
2. Melt the butter and set aside.
3. Whisk the eggs and sugar on high speed for 5 minutes until thick and pale in color.
4. Remove the aromatic seed paste from the vanilla bean and add to the egg mixture along with the teaspoon of vanilla extract. Beat well.
5. Sift the flour and salt. Add to the mixture 1/3 cup at a time waiting before each addition until the flour is incorporated. Do not over mix.
6. While the mixer is running on low speed, drizzle the butter in on the side of the bowl and whisk until combined.
7. Cover the batter with plastic wrap and refrigerate at least an hour up to overnight. This batter works best when refrigerated longer.
8. Preheat oven to 425 degrees.
9. Lightly brush the pan with butter and dust with flour. Tap out the excess flour.
10. With a mini ice cream scoop, place about a tablespoon full of batter in the center of each mold. Do not spread it.
11. Bake one tray at a time in the center rack. Heat the oven to 425 degrees again before placing the second tray in the oven and then immediately reducing the temperature to 400 degrees one the tray goes in.
12. Place the first tray in the oven. Immediately reduce the temperature to 400 degrees and bake between 8-10 minutes or until they are golden around the edges and the center creates a dome shape. Do not open the oven if they look like they are still rising. Wait patiently, this happens quickly...
13. They are ready when they are golden around the edges and the center springs back when touched with your fingertip.
14. Allow to cool 5 minutes and dust with powdered sugar.
15. You may dip them in melted chocolate if you like.
16. Serve with a hot cup of tea.
17. Enjoy!!