Easy Madeleines Recipe
Ingredients
| Clarified butter | 2 Tablespoon | |
| Cake flour | 1/2 Cup (16 tbs), sifted | |
| Salt | 1/8 Teaspoon | |
| Eggs | 2 | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1/2 teaspoon finely grated lemon rind | ||
| Butter | 1/4 Cup (16 tbs), melted | |
Directions
Preheat oven to 350° F.
Brush madeleine molds with clarified butter and refrigerate until needed.
Sift together flour and salt.
Beat eggs until frothy, add sugar, 2 tablespoons at a time, beating well after each addition, then continue beating at high mixer speed until very thick and lemon colored.
Fold in flour, 1/3 at a time.
Mix lemon rind and butter; fold into batter, 1 tablespoon at a time, working quickly with a rubber spatula.
Fill molds 2/3 full, place on baking sheets, and bake 15-17 minutes until golden and tops spring back when touched.
Cool in molds 1-2 minutes, then lift out with a spatula.
Cool fluted side up on wire rack.
Dust generously with confectioners' sugar before serving.
Brush madeleine molds with clarified butter and refrigerate until needed.
Sift together flour and salt.
Beat eggs until frothy, add sugar, 2 tablespoons at a time, beating well after each addition, then continue beating at high mixer speed until very thick and lemon colored.
Fold in flour, 1/3 at a time.
Mix lemon rind and butter; fold into batter, 1 tablespoon at a time, working quickly with a rubber spatula.
Fill molds 2/3 full, place on baking sheets, and bake 15-17 minutes until golden and tops spring back when touched.
Cool in molds 1-2 minutes, then lift out with a spatula.
Cool fluted side up on wire rack.
Dust generously with confectioners' sugar before serving.
Chef
