- 1/2 cup ( 1 stick ) unsalted butter.
- 1 cup all-purpose flour.
- 1 tsp baking powder.
- 1/4 tsp salt.
- 3 large eggs at room temperature.
- 1/2 cup granulated sugar.
- 1 tsp vanilla extract.
- 1 tbs freshly grated lemon zest.
- Powered sugar for dusting ( optional ).
- Preheat your oven to 375 degrees F.
- Using a pastry brush, generously grease the molds of two Madeleine pans with very soft or melted butter.
- Dust the molds with flour, tapping out the excess flour.
- In a sauce pan melt butter and set aside.
- Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)
- In the electric mixer bowl, beat eggs and sugar at high speed until thick and pale in color.
- Add vanilla and lemon zest.
- Sift flour, baking powder and salt.
- Fold flour mixture into eggs mixture using a spatula gently ( be carful not to over fold or the batter will deflate ).
- Gently fold warm butter into the batter.
- For better results Cover batter and refrigerate over night or refrigerate for at least an hour before baking.
- Bring madeleines pans out of the fridge and drop a tablespoonful of the batter in the center of each mold.
- Put a cookie sheet under each madeleines mold and bake for 8-10 minutes or until edges are golden brown.
- Tap each pan against the countertop release the madeleines. Cool madeleines on a wire rack to cool.
- Store madeleines in an airtight containers.
- Dust madeleines with powdered sugar before serving ( optional ).
Makes about 24 madeleines.
Madeleines batter can be refregirated up to 4 days before baking.store madeleines in an airtight container in room temperature up to 4 days, and it can be frozen for months as well.
Madeleines are at their best 1 hour after being baked.