Ingredients
½cupunsalted butter,plus another 2 tablespoons for the pan
2large eggs,at room temperature
½cupgranulated sugar
2tsplemon zest
1tsppure vanilla extract
1cupall purpose flour,sifted, spoon & leveled
½tspbaking powder
⅛tspsalt
confectioners’ sugar,for sprinkling on top
Madeleine pan
pastry brush
Preparation
Melt the butter and set aside to slightly cool as you prepare the rest of the batter.
Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together at high speed for at least 8 minutes.
Beat in the lemon zest and vanilla extract until combined.
Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula or wooden spoon, gently fold into the egg mixture.
Stir ¼ cup of the batter into the melted butter. Then stir it all into the rest of the batter.
Cover the batter and chill in the refrigerator for 30 to 60 minutes. Try not to chill any longer than this as the butter in the batter will begin to solidify.
During the last few minutes of chilling, preheat the oven to 350 degrees F.
Melt the remaining 2 Tablespoons of butter. Using a pastry brush, lightly brush the pan with melted butter.
Spoon 1 generous Tablespoon of batter into the center of each scalloped well. No need to spread it to the edges. Just plop it in the center.
Bake for 10 to 12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger.
Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to slightly cool.
Dust with confectioners’ sugar, if desired, before serving.
