Marjorie Taylor and Kendall Smith Franchini from The Cook’s Atelier share their classic take on a French staple.
Ingredients
²⁄³ cup (150 g) unsalted butter
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
3 large eggs at room temperature
1 large egg yolk at room temperature
¾ cup (150 g) granulated sugar
½ teaspoon fleur de sel
1½ cups (190 g) unbleached all-purpose flour, plus more for the pans
1 teaspoon baking powder
Confectioners’ sugar for dusting
Method
Melt the butter in a small saucepan over low heat. Let it cool slightly.
Using a pastry brush, generously coat two or three madeleine tins with butter.
Dust the pans with flour, tapping out any excess. Refrigerate to set.
Add the lemon zest and lemon juice to the remaining butter and set aside.
Combine the eggs, egg yolk, sugar, and salt in bowl. Whisk for 5 minutes at medium-high speed until the mixture is pale and has doubled in volume.
Sift the flour and baking powder into the beaten egg mixture. Use a large rubber spatula to gently fold the mixture. Slowly drizzle the melted butter into the batter, folding gently until fully incorporated. Cover and refrigerate for at least 1½ hours or up to 12 hours.
Set a rack in the upper third of the oven and preheat the oven to 375°F (190°C).
Place the madeleine batter in a pastry bag fitted with a large round tip. Start near the “base,” and pipe the batter into the bottom of each mould. Fill about two-thirds of the way. Bake for 7-8 minutes until the madeleines feel set to the touch. Let them cool slightly. Dust with confectioners’ sugar, then serve immediately.
