Madeleines

• 100 g flour
• 1 tsp baking powder
• 1/2 tsp salt
• 90 g sugar
• 2 eggs
• 85 g butter

Preparation

• Sift together the flour, baking powder, and salt in a small bowl; set aside.
• In a medium bowl, beat together the eggs and sugar.
• Add the flour mixture.
• Pour in the melted butter and gently incorporate.
• Cover the bowl and refrigerate for one hour or overnight.
• Preheat the oven to 400 F.
• Grease the madeleine molds.
• Transfer the batter to a pastry bag; fill each cavity about 2/3 full.
• Bake for 5 minutes, then lower the oven temperature to 350 F.
• Rotate the molds and bake for another 5 minutes, until the centers rise and the edges color.
• Remove from the oven and gently tap the molds to unmold.

Take the baking instructions as loose suggestions. This recipe has been very sensitive to the specific oven's performance. I think you need to make them a few times a figure out what exactly you're looking for to achieve the classic bump and crispy bottom. I have also tried pre-freezing the molds but I didn't find that it did much. I don't include flavors or additives, that's up to you!

I am also playing with a variant that uses masa fresca. If you're interested in giving it a try I reccomend mixing the melted butter and eggs in a blender and adding the masa to that to prevent any lumps, and then proceeding as usual.

• 100 g masa
• 40 g flour
• 1 tsp baking powder
• 1/2 tsp salt
• 90 g sugar
• 1 egg
• 1 egg yolk
• 85 g butter