Award winning zesty lemon Madeleines...I placed first place with these refreshing cookies @ Lebanon County Fair this year.
Madeleine pans are not easy to come by in Pa., can be bought on-line....I went to William-Sonoma in Phila., to get mine @ 18.00 ea. I happen to love the shell shape!
- Makes 2 dozen
- 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 (I love lemon and use the zest from the WHOLE lemon)
- 2 tablespoons fresh lemon juice (2 to 3 lemons total)
- Confectioners' sugar, for dusting (optional)
- 1. Preheat oven to 350 degrees. Butter two madeleine pans; set aside.
- Sift flour, baking powder, and salt into a bowl; set aside.
- 2. 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.
- 3. Scoop 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. Cookies can be stored between layers of parchment in airtight container at room temperature for one day.
|Amount Per Serving||%DV|
|Serving Size 63g|
|Recipe makes 12 servings|
|Calories from Fat 120||50%|
|Total Fat 13.63g||17%|
|Saturated Fat 7.96g||32%|
|Trans Fat 0.0g|
|Total Carbs 26.49g||7%|
|Dietary Fiber 0.4g||1%|