Ingredients:
1¼ sticks unsalted butter
1 cup unbleached flour
½ cup sugar
3 eggs
2 Tbsp. softened butter (softened for greasing pan)
zest of one lemon
1 tsp. vanilla extract
powdered sugar for dusting
extra flour for dusing baking pan
Madeleine baking pan
Method:
1. Preheat oven to 375°F.
2. Melt the butter in a small pot over medium heat until brown in color. Strain to remove any solids into a bowl. Set aside to cool.
3. Grease the baking pan with 2 tablespoons of butter. Dust with flour and invert the pan and tapping out any excess flour.
4. Put the sugar and eggs in the bowl of an electric mixer and whisk on high till eggs double in volumne. Whisk a little longer till the mixture is thick and white in color. Remove the bowl from the mixer and fold in the lemon zest and vanilla.
5. Next gently fold in the flour into the egg mixture and then the butter mixture.
6. Spoon the batter into the molds, filling about 3/4 full. Bake for 10-15 minutes until the edges of the madeleines are golden brown. Remove and unmold imediately. Cool on racks and dust with powdered sugar.
