Classic French Madeleines

Steps

1. Melt the butter and set aside to cool.
2. In a large bowl, whisk together the sugar, vanilla extract, and eggs for 4-5 minutes, until thick, pale, and ribbon-like.
3. In a separate bowl, whisk together the flour, salt, and baking powder.
4. Sprinkle the dry ingredients over the wet mixture and whisk slowly from the center until just incorporated.
5. Switch to a spatula, pour in the melted butter, and fold until just incorporated. The batter should look thick and shiny.
6. Cover the bowl and chill the batter in the refrigerator for 2 hours; it will become thicker and airy. Do not stir it down.
7. Preheat the oven to 390°F (200°C) with a rack in the middle.
8. Grease the madeleine pan with butter and dust with flour, even if non-stick.
9. Spoon a generous tablespoon of batter into each mold, filling about 3/4 full.
10. Bake for 12 minutes, until golden brown on the edges with a well-defined bump on top.
11. Immediately invert the pan onto the counter and transfer madeleines to a cooling rack.
12. Let cool completely before dusting with confectioners' sugar.