Madeleines | Light, Lemon-Scented & Buttery

Madeleines

By

Test Kitchen

•

Spring 2010

Tender, shell-shaped sponge cakes with a hint of lemon, perfect for tea time or as an elegant, light dessert.

Recipe Information

Total Time:

Yield:

36 madeleines

Ingredients

2 tablespoons unsalted butter, softened

Flour for dusting pans

1⁄2 cup unsalted butter

4 eggs

1⁄4 teaspoon salt

2⁄3 cup granulated sugar

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

1 cup cake flour, sifted

Confectioners’ sugar

Directions

Preheat oven to 375°F. Generously and thoroughly butter madeleine pans; dust with flour, tapping out excess. Melt 1⁄2 cup butter; cool.
In a large bowl, use whisk attachment of electric mixer to beat eggs on high speed until tripled in volume, about 6 minutes. Gradually beat in salt and sugar for another 4 minutes. Stir in lemon zest and vanilla. Fold in flour, 1⁄4 at a time. Fold in melted butter.
Immediately spoon mixture into prepared madeleine pans, filling almost full. Bake for 8 to 10 minutes or until edges are brown. Remove from pans; cool on wire racks. Dust with confectioners’ sugar.

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