Lemon Madeleines
Here’s what you’ll need:
1 1/2 sticks (3/4 cup) of unsalted butter, plus more for the pan
1 1/4 cups of cake flour*
1/2 teaspoon of baking powder
1/4 teaspoon of salt
3 large eggs
1 teaspoon of vanilla
2/3 cup of granulated sugar
3 1/2 teaspoons of finely grated lemon zest
Confectioners sugar for dusting
*You can substitute the cake flour for all-purpose flour if needed.
Instructions:
Set your oven rack in the center of the oven, and preheat to 350 degrees.
Sift together the dry ingredients: flour, baking powder, and salt. Set aside.
Combine your wet ingredients.
Beat the eggs with an electric or handheld mixer at high speed until light and foamy, approximately 1 minute.
Beat in the vanilla for another minute.
Gradually add the sugar while beating the egg mixture at medium-high speed, approximately 2 minutes.
Beat on high until it almost triples in volume, approximately 8 minutes.
In a separate bowl, melt your butter. Set aside and cool.
Add your dry mixture into the wet mixture in 3 or 4 parts, folding in each part until just combined. Fold in the lemon zest and the melted butter. Do not over-mix, the batter is delicate and you want it to stay silky.
Next, prepare your baking pan by brushing the madeleine molds with melted butter. Spoon a heaping tablespoon of batter into each mold (about 2/3 full). Do not attempt to fit to the mold, they will expand/take shape as they bake.
Bake for about 10-12 minutes. Remove from the oven when they are golden brown on the edges.
Transfer them to a cooling rack, and dust with confections sugar. Enjoy!
I found this recipe in my mom’s secret stash!
