Madeleines

SERVINGS: 2-3 dozen  TIME:

INGREDIENTS:

• 1½ sticks unsalted butter
• 1 tablespoon softened unsalted butter (for greasing pan)
• 3/4 cups unbleached all-purpose flour
• a bit of extra flour for dusting pan
• 4 large eggs
• pinch of fine-grain sea salt
• 2/3 cups sugar
• zest of one large lemon
• 1 teaspoon vanilla extract
• powdered sugar

DIRECTIONS:

1. Melt the 1½ sticks of butter in a small pot over medium heat until browned (about 5-10 minutes). Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. 
2. Meanwhile, use remaining butter to grease the madeleine molds. Dust with flour and invert the pan tapping out any excess flour.
3. Preheat oven to 350 degrees
4. Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick (approximately 3 minutes). Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Fold in lemon zest and vanilla with a spatula, just until mixed.
5. Sprinkle the flour on top of the egg batter and gently fold in. 
6. Fold in butter mixture. Only stir enough to bring everything together.
7. Spoon the batter into the molds, filling each mold 2/3 full. 
8. Bake for about 14 minutes (7-10 if using smaller molds), or until the edges are golden brown. Remove from oven and unmold immediately. Cool on racks and then dust with powdered sugar.

NOTES:

ADAPTED FROM: 101CookBooks