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Published 2014
Place the butter in a 2-quart microwavable bowl. Microwave on low power for 1 to 2 minutes. Whisk to blend and return to the microwave for 15-second intervals until the butter is fully melted. Let cool.
Combine the eggs and sugar and warm gently.
Beat the egg and sugar mixture until thick and foamy. I suggest using a handheld or stand mixer, which will save time.
Add the flour and flavorings, if using.
Fold in the melted butter.
Scoop the batter evenly into prepared pans.
Bake until madeleines puff up and no shiny spots remain in the centers. Remove the pans from the oven, let cool on a wire rack for 2 to 3 minutes, and then carefully remove the madeleines using a small offset spatula.