madeleines

I tried madeleines for the first time at a local store about a month ago. We went back to buy more two weeks ago but couldn't find any. When we inquired about them, an employee told us they were seasonal. I'm hard pressed to understand how a cookie is seasonal, but this gave me a good excuse to go buy madeleine pans.







traditional madeleines (Baking, Dorie Greenspan)

2/3 C flour
3/4 tsp baking powder
pinch of salt
1/2 C sugar
grated zest of 1 lemon
2 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 stick unsalted butter, melted and cooled

Mix flour, baking powder, and salt. Rub lemon zest into sugar until sugar is fragrant. Add eggs and mix 2-3 minutes on medium, until pale, thick, and light. Beat in vanilla. Gently fold in dry ingredients with spatula. Fold in melted butter. Press plastic wrap against surface of batter. Refrigerate at least 3 hours or up to 2 days.

Butter and flour 12 full-size madeleine molds, tapping out extra flour. Fill with batter. Bake 11-13 min. at 400 F.