Extra-Buttery Vanilla Madeleines

Ingredients

• 10 tablespoons (140 g) unsalted butter, plus more for the pan
• ¾ cup (102 g) all-purpose flour, plus more for the pan
• 1¼ teaspoons baking powder
• ¼ teaspoon fine sea salt
• ½ cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2½ tablespoons whole milk, at room temperature
• 2 teaspoons pure vanilla extract

Instructions

1. Melt the butter in a small saucepan over low heat or in the microwave. Keep it warm but not sizzling while you prepare the batter.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. In a large bowl, whisk the sugar and eggs energetically for 2 to 3 minutes, until the mixture is pale, slightly thickened, and falls from the whisk in a ribbon.
4. Whisk in the milk and vanilla. Add the dry ingredients in two additions, folding gently with a flexible spatula just until the flour disappears.
5. Slowly pour the warm melted butter down the side of the bowl while folding. Continue only until the batter is smooth, glossy, and evenly blended.
6. Press a piece of plastic wrap directly against the batter and refrigerate for at least 1 hour or up to 2 days.
7. Center a rack in the oven and preheat to 400°F (205°C). Generously butter and flour the wells of a standard madeleine pan, tapping out the excess. Place the pan on a baking sheet if it is flexible.
8. Spoon the chilled batter into the molds, filling each about three-quarters full; do not spread it flat. Bake for 10 to 12 minutes, until the centers are domed, the ridges are honey-brown, and the edges are slightly darker.
9. Immediately loosen and turn the madeleines onto a rack. Serve warm or at room temperature; bake any remaining chilled batter in a cooled, prepared pan.