CAKES: Madeleines De Commercy

3/4 cup all-purpose flour
1/2 tsp. baking powder
1 pinch salt
5 1/2 Tbsp. unsalted butter
1/2 cup sugar (I use vanilla sugar)
3 large eggs
1/2 tsp. vanilla (or a few drops of sicilia di fiori or orange water or orange extract
or hazelnut extract or lemon extract-- basically whatever flavor you
want)

Preheat the oven to 400 degrees. Butter the madeleine pans. I brush the pans with melted butter, put them in the refrigerator for 5 minutes, brush them again and refrigerate until they are to be filled with batter.

Sift together the flour, baking powder and salt.

Cream the butter until it is pale yellow and light. Add the sugar and continue beating until mixture is light and fluffy. Add the eggs, one at a time, beating for 3 minutes (by hand) or 1 minute (in an electric mixer) after each addition. Add the vanilla, mix well, then add the flour mixture, mixing just until the flour is incorporated into the butter mixture.

Spoon the batter into the molds, filling them 3/4 full. Bake in the center of the oven until the madeleines have puffed and are firm to the touch in the center, 10-12 minutes. (I switch the pans and turn them front to back halfway through baking.)

Cool on a wire rack (on the unfluted side) before serving. Sometimes I dust them with powdered sugar or dip them in chocolate or just drizzle melted chocolate on them or just leave them plain. Store in an airtight container.

Yield: 20-24 madeleines (I get 24 out of the recipe)