Friday, June 06, 2008
From Martha Stewart's Cookies
Makes 2 dozen large madeleines, or 4 dozen small madeleines
1 1/2 cups sifted cake flour (not self-rising)
1/2 tsp baking powder
1/4 tsp coarse salt
3 large eggs plus 2 large egg yolks
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 Tb finely grated lemon zest
2 Tb fresh lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pans
Confectioners' sugar, for dusting (optional)
1. Sift together flour, baking powder, and salt into a bowl.
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 batter rest 30 minutes.
3. Preheat oven to 350 F. Butter two madeleine pans (not necessary if they are non-stick).
4. Pour batter into prepared pans, filling the molds three-quarters full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7-8 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 containers at room temperature up to 1 day.