I have found the perfect madeleine recipe.
These were flavorful, spongy, crispy, and just wonderful all around. I don’t think I need to try other recipes (although I probably will), because this is it.
Recipe: Madeleines adapted from this recipe
1/2 c. sugar
1 tsp. vanilla
a pinch of kosher salt
1 c. flour
10 tablespoons unsalted butter, melted
Optional: powdered sugar, for dusting
Beat together the eggs and sugar. Add the vanilla and kosher salt, followed by the flour. Beat on medium until smooth. Slowly add in the butter, mixing until the butter is fully incorporated. Place batter in fridge.
While the batter is cooling, preheat the oven to 375 degrees. Grease and flour a madeliene pan. As soon as the oven is ready, take the batter out of the fridge (it should be less liquid-y, like cookie dough) and scoop into a pipette with a large round tip. Pipe batter into the pan, evenly distributing the batter. Do not overfill (I would say that you want it just about even with the top of the mold, although it does rise and puff a bit). Bake for 12-14 minutes, or until the made lines are set, and the edges are golden brown.
After the madeleines are cool, dust with powdered sugar and enjoy!