I’m not going to try to describe these little cookies ~ they are beyond description. I won’t try to tell you that they are the best cookie for dunking in a cup of tea that I’ve ever had. Nor will I mention that they absolutely melt in your mouth. I shan’t mention that they are light, lemony, and luxurious, while being silky, sweet, and simple.
Be sure to dust them with confectioner’s sugar ~ for the full effect.
2/3 Cup All-Purpose Flour
3/4 Tsp Baking Powder
Pinch of Salt
1/2 Cup Sugar
Grated Zest of 1 Lemon
2 Lg Eggs, at room temperature
2 Tsp Vanilla
3/4 Stick (6 Tbsp) Butter, melted and cooled
Confectioner’s Sugar, for dusting
Whisk together the flour, baking powder, and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of the madeleine.
Getting ready to bake: Center a rack in the oven and preheat the oven to 400F. Butter 12 full-size madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan, give it a light coating of vegetable cooking spray. Place the pan on a baking sheet.
Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake the madeleines for 11 to 13 minutes, or until they are golden and the tops spring back when touched. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any stubborn madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
Just before serving, dust the madeleines with confectioners’ sugar.