Madeleines

My husband has been asking me to make him madeleines for quite some time now. I always had an excuse. But he recently took the Bar exam and I promised him I would make them the day after he finished the exam. So the day came and I baked them for him! He was excited and very happy. He loved them. I will probably bake them more often from now on. Hope you guys enjoy the recipe! 

Ingredients:

2 eggs
3/4 tsp vanilla extract
1/8 tsp salt
1/3 cup white sugar
1/2 cup all purpose flour
1 Tbsp lemon zest
1/4 cup butter

Procedure:

1. Preheat oven to 375 degrees
2. Butter and flour 12 madeleine molds. Set aside.
3. Melt butter and let cool to room temperature.
4. In a bowl or the stand mixer  beat eggs, vanilla and salt at high speed until light.
5. Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.
6. Sift flour into the mixture 1/3 at a time, gently folding it after each addition.
7. Add lemon zest and pour melted butter into batter.
8. Spoon batter into the molds.
9. Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Butter the madeleine molds. 

Flour the madeleine molds.

Set aside. Melt butter and let cool to room temperature.

Add the eggs to the bowl.

Beat the eggs, the vanilla and salt at high speed until light.

Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.

Once the mixture is thick and pale and ribbons form in the bowl, start adding the flour, while sifting it.

Sift flour into the mixture 1/3 at a time, gently folding it after each addition.

Add lemon zest and pour melted butter into batter.

Mix and pour in to a jug. It's easier to transfer to the molds.

Spoon batter into the molds

 Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.