Ingredients
The following ingredients have 18 Servings
- ½ Cup Unsalted Butter (melted and browned)
- 1 Cup All-purpose Flour
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 2 large Eggs (Room Temperature)
- ½ Cup Granulated Sugar
- 2 Teaspoons Lemon Zest
- 1 ½ Teaspoons Vanilla Extract
- Butter for brushing in the pan
- Powdered Sugar For Dusting
Instruction
- Melt the butter in a heavy-bottomed saucepan and cook over low heat for about 10 minutes until browned. Pour into a small bowl and allow to cool while you prepare the rest of the batter.
- In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl add the eggs and sugar. Using either a stand mixer or hand mixer, use the whisk attachment to beat the eggs and sugar on medium-high speed until very thick and pale, about 5-6 minutes. Add the vanilla and lemon zest and fold in using a spatula.
- Fold in the dry ingredients, mixing until just combined. Fold in the butter.
- Cover the bowl with plastic wrap, ensuring it does not touch the batter, and refrigerate overnight.
- About 20 minutes before you’re ready to bake, preheat the oven to 375°. Prep your madeleine pan by brushing the pan with melted butter and lightly dusting it with flour.
- Scoop a generous tablespoon in the center of each madeleine well. If the batter is still quite thick, gently press it a little flatter into the well.
- Bake for 9-10 minutes or so, until the bellies have risen and are turning golden brown. The edges should just be starting to brown.
- Let the madeleines cool in the pan for a few minutes before gently loosening them from the pan. Let them finish cooling on a cooling rack.
- Dust with powdered sugar just before serving!
