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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1/2 tsp |
| eggs: 2 (large) |
| granulated sugar: 1/2 cup |
| lemon zest: 2 tsp (finely grated) |
| vanilla extract: 2 tsp |
| unsalted butter: 5 Tbl (melted and cooled) |
Madeleines
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
12 min -
Servings
16 serving(s)
Tags
- Butter and flour a madeleine pan with 12 cavities.
- In a small bowl, combine the flour and baking powder. Set aside.
- In the bowl of an electric mixer, whisk the eggs by hand. Whisk in the sugar in a stream. Whisk in the lemon zest and vanilla.
- Place the bowl on the mixer fitted with the whisk attachment and whip the mixture on medium-high speed until it is light and fluffy, about 2 to 3 minutes.
- Remove the bowl from the mixer and fold in the flour mixture. After the flour has been absorbed, fold in the butter.
- Cover the bowl and chill 3 hours or overnight (this helps them develop the characteristic humps on their undersides, but you can proceed immediately to the baking if you don’t mind them being flat).
- When you are ready to bake, preheat the oven to 400 degrees.
- Use a spoon to fill each cavity of the pan about ¾ full.
- Bake the madeleines until they are light golden and feel firm when pressed with a fingertip, about 10 to 12 minutes.
- Invert the pan onto a work surface and gently bang one of the sides of the pan to help the madeleines fall out, then transfer them to a rack, grooved side up, to cool completely.