Madeleines recipe

My madeleines are plump, little sponge cakes, firm with crunchy edges and traditionally flavored with just lemon.
Madeleines are wonderful when dunked into coffee or tea.


INGREDIENTS

(makes 2-3 dozen regular madeleines)

• 3 eggs
• 1 cup sugar
• 1 1/2 cup unbleached all-purpose flour
• 1 tbsp baking powder
• 1 teaspoon vanilla extract
• 6 oz butter
• 1 tablespoon lemon zest
• a pinch of salt

METHOD

      1 Preheat over to 350°. Butter and flour madeleine mold; set aside.

      2 Melt butter and let cool to room temperature.

      3 In a bowl, beats eggs, vanilla and salt at high speed until light.

      4 Beating constantly, gradually add sugar and continue beating until mixture is thick and ribbons form.

      5 Sprinkle the flour on top of egg batter, and gently fold in. Now fold in the butter mixture. Add lemon zest.

      6 Spoon  batter into the molds, filling each mold 2/3 full. Bake the madeleines for 12 to 14 minutes, or until the edges of the madeleines  are golden brown. Remove from oven and unmold immediately.

Madeleines stacked in a tin make great gifts and also, I've never met a person that didn't absolutely love them!