Directions: |
Directions:Preheat the oven to 350°F.
Melt 1 1/2 sticks of butter in a small pot over medium heat, cooking until the butter turns brown and develops a nutty aroma, about 20 minutes. Strain the butter through a paper towel-lined mesh strainer to remove the solids. Allow the butter to cool to room temperature. Use the remaining 2 tablespoons of butter to generously grease the madeleine molds, ensuring you coat all the ridges. Dust with flour, then invert the pan and tap out any excess flour. Alternatively, you can use cooking spray with flour for easier preparation.
In the bowl of an electric mixer with a whisk attachment, combine the eggs and a pinch of sea salt. Whip on high speed until the eggs are thick and have roughly doubled or tripled in volume, about 3 minutes.
Gradually add the sugar in a steady stream while continuing to whip on high speed. Whip for an additional 2 minutes, or until the mixture is thick and ribbony. Gently fold in the lemon zest and vanilla extract with a spatula.
Sprinkle the flour over the egg mixture and gently fold it in until just combined.
Fold in the cooled butter mixture, stirring only enough to combine everything.
Spoon the batter into the prepared molds, filling each about 2/3 to 3/4 full. Using a small cup can help manage the batter and keep things clean.
Bake for 12-14 minutes (7-10 minutes for smaller cookies), or until the edges are golden brown.
Remove from the oven and immediately unmold the madeleines. Cool on racks and dust with powdered sugar before serving. Makes 2-3 dozen regular madeleines.
Enjoy your delicious, freshly-baked madeleine cookies!
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This recipe for Madeline Cookies is from