Adapted from around my french table
Yield: 6 large or more than 20 mini madeleines
Ingredients:
2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
pinch of salt
1/3 cup sugar
Grated zest of 1/2 lemon
2 large eggs, at room temperature
2 teaspoon pure vanilla extract
6 tablespoons (3 ounces) unsalted butter, melted and cooled
Instructions:
Butter and flour the madeline molds. Set aside.
Whisk together the flour, baking powder, and salt in a small bowl. In
the bowl of an electric mixer, with your hands mix the sugar and the
lemon zest until all combined. Add the eggs and beat until light and
fluffy. Add vanilla. Fold in the dry ingredients. Add in the melted
butter.
Let the batter rest for at least 3 hours (I put the batter in the
prepared madeleine pans, covered with plastic wrap and let rest over
night in the fridge).
Preheat oven to 400°F. Place pre-prepped madeleine pans filled with
batter on a rimmed baking sheet (remove plastic wrap). Place the pans in
the oven directly from the fridge.
Bake large madeleines for 11-13 monutes and the minis for 8-10 minutes, or until golden and the tops spring back when touched.
Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Transfer the cookies to a rack to cool to just-warm or room temperature.
- Recipe courtesy of Susan Salzman at The Urban Baker.