Ingredients

The following ingredients have 1 Servings
  • 2 large eggs, lightly whisked in a 2-cup measure, divided
  • 2/3 cup (4.75 ounces, 135 grams) granulated sugar
  • 1 cup (5 ounces, 142 grams) all-purpose flour
  • 4 1/2 ounces (1 stick, plus 1 Tablespoon, 128 grams) unsalted butter
  • Zest of 1/2 lemon ((about 1/2 teaspoon))
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Confectioners sugar (for sprinkling (optional))

Instruction

  • Preheat oven to 350° F. Spray Madeleiine pan with non-stick baking spray. Set aside.
  • Measure 1/4 cup of the eggs into a bowl, reserving the rest for a later addition. Add the flour and sugar; beat on high until a thick paste forms. Let rest for 10 minutes. (See Tip 1)
  • Meanwhile, melt the butter in a saucepan over medium heat; bring to a boil, and let the butter brown lightly, about 10 minutes. Place the pan in a ice water bath until the butter is cool, but still liquid.
  • Add the remaining egg, lemon zest, lemon juice, vanilla extract, salt and butter to the batter. Beat until thoroughly blended., about 1 minute.
  • Place a generous tablespoon of batter into each of the Madeleine cups. (See Tip 2)
  • Bake at 350° F for 14 to 15 minutes, or until cakes are lightly browned around the edges, humped in the middle and slightly shrunk from the cups. Unmold onto a wire rack to cool completely.
  • When cool, turn the shell side up and dust with confectioners sugar if desired. Yield: 1 1/2 dozen.