1teaspoonpure vanilla extract, or 1/2 teaspoon vanilla bean paste
1 1/4cupsall-purpose flour
1stick(8 tablespoons) unsalted butter, melted and cooled
Powdered sugar to garnish, optional
Grease well and dust with flour your madeleine mold or molds. Chill in the freezer or refrigerator until ready to use.
Beat the eggs, sugar, salt, lemon zest (if using), and vanilla in the bowl of an electric mixer on medium-high until light and somewhat thickened. PRO TIP: Need to bring your eggs to room temperature in a hurry? Place them in a bowl of very warm water for about 10 minutes.
Sift in the flour and baking powder, and stir in by hand or with the mixer on low, until mostly mixed in. Add the butter a few tablespoons at a time, adding the next addition when the previous butter is incorporated. Stir just until fully mixed. Cover and chill for 2 hours, or overnight.
Preheat the oven to 425°F. If desired, stick a half-sheet pan in the oven to preheat. (You will place the madeleine mold on it to help the madeleine hump form.)
Spoon the chilled batter into each of the madeleine mold shells about 3/4 full. TIP: Do not fill the cookie batter to the rim, or they will overflow.
Place the filled madeleine molds in the oven (on top of the sheet pan, if using) and bake for 9 to 11 minutes, until they turn a light golden brown, especially at the rims.
Cool in the shells for a few minutes, then turn them out onto a cooling rack.
Dust with powdered sugar and serve slightly warm. PRO TIP: Madeleines are best the day you bake them--the sooner out of the oven, the better. Freeze your leftover madeleines, and let them come to room temperature as desired.
A recipe from Unpeeled. Copyright 2020. All rights reserved.