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Lemon Madeleines




Source of Recipe


Marth Stewart Living






List of Ingredients



• 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
  
• 1 1/2 cups cake flour, sifted (not self-rising)
  
• 1/2 tsp baking powder
  
• 1/4 tsp coarse salt
  
• 3 large eggs
  
• 2 large egg yolks
  
• #3/4 cup granulated sugar
  
• 1 tsp pure vanilla extract
  
• 2 tbsp finely grated lemon zest
  
• 2 tbsp fresh lemon juice
  
• Confectioners' Sugar
  






Instructions



1. Preheat oven to 350 degrees. Butter two madeleine pans; set aside.
   Sift flour, baking powder, and salt into a bowl; set aside.
   
2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
   
3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired. Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.