Description
Classic French madeleines that are light and airy with a golden exterior. Flavored with vanilla and lemon zest, these shell-shaped cookies are perfect with tea.
Ingredients
1 cup (120g) cake flour.
1/2 teaspoon baking powder.
1/4 teaspoon salt.
2 large eggs, room temperature.
1 large egg yolk, room temperature.
1/2 cup (100g) granulated sugar.
1 tablespoon vanilla extract.
1 tablespoon lemon zest.
1/2 cup (115g) unsalted butter, melted and cooled.
Powdered sugar for dusting (optional).
Instructions
1- Preheat oven to 375°F. Grease 24 madeleine molds.
2- Whisk flour, baking powder, and salt together.
3- Beat eggs and yolk until frothy, about 5 minutes. Add sugar, vanilla, and zest; beat until thick and ribbony, 5 more minutes.
4- Sift flour mixture into eggs, fold gently. Fold in melted butter until incorporated.
5- Spoon into molds. Bake 8-10 minutes until golden, rotating halfway. Cool 10 minutes in pan, then on rack.
Notes
Best eaten same day.
Bake one pan at a time.
Can use orange zest instead of lemon.