These are sponge cake cookies, french and classic cookies that have a exotic look but taste like heaven, pretty good for gift-giving or for the kids!
Preparation Time: 10 mins
Cook: 15 mins
- 2 eggs
- 3/4 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup white sugar
- ½ cup all-purpose flour
- 1 tablespoon lemon zest
- 1/4 cup butter
- ⅓ cup granulated sugar for decoration
Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above the tops.
Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from the pan; invert onto the rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.