Ever since I've gotten Madeleine pans, I realise that it is the easiest cake ever to satisfy a craving. They might have a tiny structure but fully packed with flavour, its amazing how a single Madeleine is an addiction to the next one. This madeleine comes with a hint of lemon-tangy taste, a burst of vanilla. It is best to enjoy it over chai tea or a cup of latte.
Classic Lemon Madeleines (adapted from Martha Stewart)
Ingredients:3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)
Directions:
Preheat oven to 400 degrees. Butter two madeleine pans; set aside.
Sift flour, baking powder, and salt into a bowl; set aside.
Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until pale and thickened, about 5 minutes.
Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
Pour batter into buttered pans, filling the molds 3/4 full.
Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes.
Let cookies cool slightly in pans on wire racks.
Invert, and unmold.
Dust with confectioners' sugar, if desired.
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