Posting date is May 25!
recipe source : Baked Elements, p. 123 – 125
Yield: 24 Madeleines
1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons malted milk powder, plus 1 teaspoon for dusting
2 tablespoons dark unsweetened cocoa powder (like Valrhona), plus 1 teaspoon for dusting
1 teaspoon baking powder
2 large eggs, at room temperature
1/2 cup sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted and nearly at room temperature but not cool
Butter the madeleine pans, dust with flour, and knock out the excess flour.
Whisk together the flour, malted milk powder, cocoa powder, and baking powder.
In the bowl of a standing mixer fitted with the whisk attachment, beat the eggs, sugar, and salt on high speed until frothy, about 3 minutes. Drizzle in the butter on low speed until just blended.
Remove the bowl from the mixer and sift the dry ingredients over the top of the egg mixture. Gently fold the dry ingredients into the wet ingredients. Cover the bowl with a dry cloth and set aside for 1 hour.
Preheat the oven to 375 degrees F.
Give the batter a quick stir, then spoon the batter gently into the pans, filling the molds about three-quarters full. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time.
Remove the pans to wire racks to cool for 1 minute, then carefully unmold the madeleines onto the cooling rack. In a small bowl, stir together 1 teaspoon of the cocoa powder and 1 teaspoon of the malted milk powder until blended and sift over the madeleines. I think madeleines taste best if eaten within a few hours of baking, but they can be stored at room temperature, tightly covered, for up to 2 days.