Two Cups Flour

1 In a large bowl, hand whisk together flour, salt, and baking powder. Set aside.
2 In the bowl of a stand mixer with whisk attachment, combine sugar, eggs, egg white, almond paste and vanilla paste.
3 Whisk on medium high speed for 8-10 minutes until a light airy foam like consistency is formed. Almost like a soft meringue.
4 Remove bowl from mixer and slowly begin folding in flour mixture a quarter at a time using a soft rubber spatula.
5 Then, slowly pour in the cooled melted butter and gently fold into the mixture.
6 Cover bowl with plastic wrap and set in the fridge for 45 minutes.
7 Preheat oven to 350 F (176 C).
8 Generously brush softened butter across each shell shape to prevent sticking.
9 Fill each madeleine well with a heaping Tbsp of batter. Don’t flatten the batter, it will melt and fill the shell shape as it bakes.
10 Bake for 10-12 minutes until a light golden brown crust has formed around the edges.
11  Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter.
12 Lightly dust with powdered sugar and serve.