This recipe makes 24 light and delicious madeleine cookies.
2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup all-purpose flour
10 tablespoons unsalted butter, melted and cooled
powdered sugar for decorating
Preheat oven to 375°F Generously butter and flour the madeleine pans.
Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the vanilla, lemon zest, baking powder and salt.
Slowly add in the flour, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.
Spoon the batter into the pan leaving a little room from the top for the batter to rise.
Bake for 13-17 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.
Dust cookies with powdered sugar and store in a air-tight container but they won’t last long.