From Joanne Sherif of Cardamom Café & Bakery
Yield: 2 to 3 dozen depending on mold size
2/3 cup sugar
1 teaspoon vanilla
½ teaspoon fresh lemon zest
1 cup all-purpose flour
1 ¼ sticks plus 1 tablespoon unsalted butter, melted and cooled
2 cups sugar
2 pieces of citrus, zested (lemon, lime, orange, or grapefruit all work)
1. In a stand mixer, beat together eggs, sugar, vanilla, lemon zest, and salt. Slowly add flour and then butter. Mix until fully incorporated. Refrigerate dough at least two hours and up to overnight.
2. Preheat oven to 350°. Remove the dough from the refrigerator. Melt a tablespoon of butter and brush the inside of the madeleine molds. Place about a tablespoon of the dough in each mold.
3. Bake for 14 to 16 minutes, rotating the pan halfway for an even bake. To make sure they’re done, lightly tap the top. When it springs back, they’re fully baked.
4. Remove the madeleines from the oven and let cool.
5. In a medium-size bowl, mix together the sugar and citrus zest. Place several madeleines in the bowl and gently toss them in the sugar and zest mixture. Remove and repeat with the next set of madeleines until all are coasted in the sugar and zest mixture. Serve or place in a plastic bag. They’ll stay fresh for about 4 days.