Photographer: Yarra Elmasry
3/4 cup (95 grams) all-purpose flour
1/2 tsp double-acting baking powder
2 large eggs, at room temperature
1/2 cup (100 grams) sugar
Grated zest of 1 lemon
2 tsp vanilla extract
5 T (2 1/2 ounces; 70 grams) unsalted butter, melted and cooled
Preheat the oven to 400 degrees Fahrenheit.
Sift together the flour and baking powder.
Whisk together the eggs and sugar on medium-high heat until they thicken and lighten in colour, about 2-4 minutes.
Beat in the lemon zest, and vanilla.
Mix in the butter with a rubber spatula.
Gently fold in the dry ingredients.
If you have time, cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal. Chill for at least 3 hours. (The batter can be kept tightly covered in the refrigerator for up to 2 days.)
Butter and dust the insides of the Madeleine pan with flour. Tap the excess flour out.
Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter— it will even out as it bakes.
Bake madeleines for 11 to 13 minutes, or until puffed and golden. If using a small madeleine tray, bake for 8 to 10 minutes. They should spring back when touched.
Take the pan out of the oven, and remove the madeleines by either knocking the pan against the counter (the madeleines should drop out), or by gently running a butter knife around the edges.
Allow the madeleines to cool on a cooling rack.