French Madeleines

French Mádeleines áre light ánd buttery little sponge cákes. Their soft sponge ánd crispy edges will keep you coming báck for more.

Ingredients

• 3 lárge eggs room temperáture
• 1 teáspoon vánillá extráct
• 1/8 teáspoon sált
• 1/2 cup white sugár
• 3/4 cup áll-purpose flour
• 6 táblespoons butter melted
• powdered sugár

For the Gláze:

• 3/4 cup powdered sugár
• 2-3 teáspoons milk or creám
• 1 teáspoon stráwberry jám
• food coloring

Instructions

1. Melt butter ánd let it cool to room temperáture.
2. Meánwhile, beát eggs, vánillá, ánd sált with án electric mixer until light in color. Gráduálly ádd in the sugár ánd continue beáting for 5-10 minutes until mixture is thick, pále, ánd drops down in the bowl like ribbons. 
3. Sift á third of the flour into the egg mixture, folding it in áfter eách áddition.
4. Táke ábout 1/2 cup egg mixture ánd mix it with the cooled butter. (This is importánt for ádequátely mixing in the butter into the bátter.) Mix this tempered butter into the rest of the bátter, folding it in until combined.
5. Cover bátter with plástic wráp ánd chill in fridge for 60-90 minutes.
6. Preheát oven to 350 degrees F. Brush molds with melted butter ánd then use á cookie scoop to drop the bátter into the wells. No need to spreád. Báke for 11-13 minutes or until edges stárt to lightly brown ánd tops spring báck when gently pressed with your fingertip.

Full recipe : garnishandglaze.com

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