Madeleines

Ingredients

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 1/2 cup sugar
• 2 teaspoons finely grated lemon zest
• 2 teaspoons vanilla extract
• 5 tablespoons unsalted butter, melted and cooled

Directions

1. 1

   Butter and flour a madeleine pan with 12 cavities.

2. 2

   In a small bowl, combine the flour and baking powder. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Remove the bowl from the mixer and fold in the flour mixture. After the flour has been absorbed, fold in the butter.

6. 6

   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).

7. 7

   When you are ready to bake, preheat the oven to 400 degrees.

8. 8

   Use a spoon to fill each cavity of the pan about ¾ full.

9. 9

   Bake the madeleines until they are light golden and feel firm when pressed with a fingertip, about 10 to 12 minutes.

10. 10

    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.