Madeleines

Ingredients (for 20)

·         1/2 cup (113 grams) unsalted butter

·         1 cup (130 grams) all-purpose flour

·         1/2 teaspoon baking powder

·         1/4 teaspoon salt

·         3 large eggs, at room temperature

·         1/2 cup (100 grams) granulated whitesugar

·         2 tablespoons (30 grams) firmly packed light brown sugar

·         1 teaspoon pure vanilla extract

·         1 teaspoon freshly grated lemon zest (optional)

Method

1. In a small saucepan, melt the butter and then keep it warm.
2 . In a small bowl whisk together the flour, baking powder, and salt.
3 . In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and lemon zest (if using). Then sift about one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula or whisk. Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate). 
4. Then take about 1 cup (240 ml) of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days).   

Preheat your oven to 190 degrees

5. Drop a generous tablespoonful the batter into the center of each prepared mold, leaving the batter mounded in the center. Bake the Madeleines for about 8 to 11minutes, until the edges are golden brown and the centers spring back when lightly touched.