Yields: 24 – 3 inch (8 cm) madeleines.
1/2 cup (113 grams) - Unsalted butter
1 cup (130 grams) - All-purpose flour
1/2 Tsp - Baking powder
1/8 Tsp - Salt
3 - large eggs, at room temperature
2/3 cup (133 grams) - Sugar
1 Tsp - Pure vanilla extract
1 Tsp - Lemon zest
- Grease the madeleine pans with butter and dust them with flour; tap out the excess.
- Melt butter and keep it aside to cool.
- Wisk flour, baking powder and salt together in a bowl.
- With an electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume to form a thick ribbon. This would take approximately 5 minutes.
- Add the vanilla extract and lemon zest; beat to combine.
- Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in, being sure not to overmix or the batter will deflate.
- Fold in the cooled melted butter. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
- Preheat the oven to to 375 degrees F (190 degrees C). Position a rack in the center of the oven
- Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
- Bake for 11 to 13 minutes, or until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry!!
- If you do not have a madeleine baking tray, then use the cupcake tray and drop 1 tablesppon of batter per cup. You will have circular cookies
- The Madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
- Prior to serving, you can dust with confectioners sugar.
Linking this recipe to Bobbi's Manic Monday Party