Madeleines are delicate shell shaped cookies with a light texture more like sponge cake than a crisp buttery cookie.

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1 ¼ cups (5 oz/155 g) cake flour
¼ teaspoon baking powder
¼ teaspoon sea salt
2 large whole eggs at room temperature
2 large egg yolks at room temperature
¾ cup (6 oz/185 g) sugar
1 teaspoon vanilla extract
Finely grated zest of ½ lemon
½ cup (4 oz/125 g) unsalted butter, melted and cooled

Makes 2 dozen Madeleines

Preheat oven to 375^o F. Generously brush a standard 12-mold madeleine pan with butter and lightly dust with flour, tap out excess. Do not use floured oil pan spray, you need the butter for flavor. Brush with butter non-stick pan also for flavor.

Prepare all the ingredients ready for use.

I weigh flour for precision. Kitchen temperature should be 72^o F and 45% humidity.

Sift the flour, baking powder and salt together and set aside.

I used a standup mixer. At medium-high speed with whip attachment, beat the eggs, eggs yolks and sugar until light and fluffy. Add vanilla and lemon zest and combine well.

Set mixer to lowest speed; using whip attachment, add flour mixture, mix for 2 seconds at lowest speed, increase speed to medium and mix for another 2-3 seconds, add melted butter and repeat, 2 seconds on low and 2-3 seconds on medium speed. This steps can also be done with rubber spatula and folding the ingredients.

Drop the batter by heaping tablespoonsfuls into prepared molds filling each three fourths.

Bake until golden brown and springy to touch, about for 15 minutes.

Immediately invert pan onto wire rack. All cookies should drop out, if not, gently help them. Let cookies cool completely.

Wipe, butter and flower the pan again, and repeat with the remaining batter.

 

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