Lemon Madeleines
Servings: 0
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks, melted, plus more for pans
- 1 1/2 cups cake flour sifted (not self-rising)
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 3 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice 2 to 3 lemons total
- Confectioners' sugar for dusting (optional)
Instructions
- Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
- Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
- Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.
- Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.
Notes
Recipe By: Martha Stewart Living, December 2005
Yield: 2 dozen
Yield: 2 dozen
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