French Madeleines

1. Stage

In a small bowl, whisk flour, baking powder, and salt. In a large bowl, using an electric mixer or a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar on medium-high speed until mixture is pale and tripled in size, about 10 minutes. 

2. Stage

Meanwhile, in a small saucepan over medium heat, melt 6 tablespoons butter. Scrape bottom and sides of saucepan with a rubber spatula and continue to cook until milk solids start to brown and butter smells nutty and fragrant, about 5 minutes. Pour browned butter into a small, heatproof bowl. Add remaining 2 tablespoons butter, whisking until melted and incorporated.  

3. Stage

Add orange zest and almond extract to egg mixture and beat until combined. Fold in dry ingredients 1/3 cup at a time, blending to combine after each addition. Pour browned butter over batter and fold until incorporated. Cover bowl with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. 

4. Stage

Preheat oven to 375°. Brush each well of a 16-mold madeleine pan with oil and dust with flour to coat. Tap off any excess flour and freeze pan 10 minutes.

5. Stage

Place 1 heaping tablespoon batter in each well in prepared pan. Bake until edges turn golden brown and crisp, 9 to 11 minutes. Let cool 10 minutes, then transfer madeleines to a wire rack and let cool completely. If you need to make these in 2 batches, let the pan cool completely before baking.

6. Stage

In a small heatproof bowl, microwave chips (if using) in 20-second increments, stirring between each, until chocolate is melted and smooth. Dip rounded end of cooled madeleines in chocolate and return to wire rack to set.