Espresso Madeleines

4 tablespoons unsalted butter, cubed
1/2 cup cake flour
1/2 teaspoon baking powder
1 large egg
1/4 cup granulated sugar
2 teaspoons instant espresso powder, dissolved in 2 teaspoons warm water

1. Position a rack in lower third of oven and preheat to 400°F. Generously butter molds of one 12-cavity madeleine pan.

2. In a small saucepan over medium heat, melt butter. Remove from heat, and set aside to cool.

3. Sift together flour and baking powder into a bowl; stir to combine and set aside.

 4. In bowl of electric mixer, using whisk attachment, beat together egg, granulated sugar and espresso mixture on medium speed for 30 seconds. Increase the speed to high and beat until mixture has quadrupled in volume and is very thick, about 10 minutes.

5. Using a rubber spatula, carefully fold in flour mixture, followed by melted butter. 

6. Cover batter with plastic wrap, pressing it close to surface to prevent a skin from forming. Chill in refrigerator for at least 30 minutes.

7. Distribute batter evenly between buttered molds, filling each cavity no more than 2/3 full. Bake until madeleines are light brown around the edges, about 8-10 minutes.

8. Remove from oven, and immediately invert madeleines onto a wire rack.
Serve warm.

This recipe developed by Kim Steckler

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