Madeleines from 101 Cookbooks
receipe from Lisa @ The Cutting Edge of Ordinary
1 ½ sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter for greasing
(or you can use Bakers Joy like I did)
¾ cup unbleached all purpose flour
4 large eggs
Pinch sea salt
2/3 cup sugar
zest of one large lemon
1 teaspoon vanilla extract
Powdered sugar

Preheat the oven to 350 degrees. Melt 1 ½ sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain using a paper towel over a mesh strainer. You want to leave the solids behind. Cool the butter to room temp. By making the browned butter first you can complete the rest of the step while it’s cooling.

Use the remaining 2 tablespoons of butter to grease the Madeleine mold, get in there are make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour, or you can use Bakers Joy with flour in it to simply this part like I did. I re-sprayed in between each batch and my madeleines just about fell out of the pan.

Put the eggs and the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick. You are looking for the eggs to roughly double or triple in volume (approximately 3 minutes). Continue to mix on high speed, slowly adding the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla until just mixed.

Sprinkle the flour mixture on top of the egg batter and gently fold. Now fold in the butter mixture, only stirring enough to bring everything together. Spoon the batter into the molds, filling each mold 2/3 to 3.4 full. You can use a small cup filled with batter or a pasty bag for this part to keep things cleaner. I used a 2 cup measuring cup and just poured it in slowly. Worked perfectly.

Bake for 12 to 14 minutes (7 to 10 if you are using a mini Madeleine pan) or until the edges are golden brown. (Mine took approximately 11 minutes, so keep an eye on them). Remove from the oven and unmold immediately. Cook on racks and dust with powdered sugar. You could even dip the ends in some melted chocolate. Be still my heart.