Vanilla Bean Madeleines

Instructions

1. In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside.
2. In a large heatproof bowl, combine the eggs, granulated sugar, and the seeds scraped from the vanilla bean.
3. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture reaches 110°F (43°C) and the sugar has dissolved, about 3 to 4 minutes.
4. Remove from heat and transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until the batter is thick, pale, and tripled in volume, about 7 to 8 minutes.
5. Gently fold the flour mixture into the aerated egg mixture in 3 additions using a rubber spatula, taking care not to deflate the batter.
6. Slowly drizzle the melted and cooled butter into the batter, folding gently until fully incorporated and smooth.
7. Cover the batter and chill in the refrigerator for 30 minutes to help the batter firm up and develop the classic madeleine hump during baking.
8. Preheat the oven to 375°F (190°C). Generously butter and flour a 12-cavity madeleine pan, tapping out any excess flour.
9. Spoon the chilled batter into the prepared pan, filling each mold about three-quarters full.
10. Bake for 9 to 11 minutes until the edges are golden brown and the centers spring back lightly when touched.
11. While the madeleines bake, prepare the vanilla glaze by whisking powdered sugar with fresh lemon juice and vanilla bean seeds to a smooth, pourable consistency.
12. Remove the madeleines from the oven and immediately invert them onto a wire rack.
13. While still warm, brush the vanilla glaze generously over the top of each madeleine. Let cool until the glaze sets before serving.