Author: story of a kitchen (adapted from bon appetit magazine, january 2000)
Recipe type: dessert
Prep time:
Cook time:
Total time:
Ingredients
4 large eggs
1⅓ cup sugar
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1 pinch salt
2 cups all-purpose flour
12 tablespoons unsalted butter, melted and cooled slightly
powdered sugar
SPECIAL EQUIPMENT: madeleine cookie pan (see mine in the photo above). Mine made cookies about 3 x 1¼ inches in size.
Instructions
Preheat oven to 375 degrees F. Generously butter and flour madeleine pan.
Use mixer to beat eggs and sugar in a large bowl to blend. Beat in vanilla, lemon zest, and salt. Add flour; beat until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pain. Repeat process, buttering and flouring pan before each batch. These can be made a day ahead.
Dust cookies with powdered sugar.
Notes
* I made a double recipe from the original recipe. Yield is about 40 cookies with my doubled recipe above.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/madeleines/