The Best Recipes French Butter Cakes (Madeleines)

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French Butter Cakes (Madeleines)

"Sponge cake cookie--in shell shaped molds."

Ingredients :

2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside. Watch Now
Melt butter and let cool to room temperature. Watch Now
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. Watch Now
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. Watch Now
Sift flour into egg mixture 1/3 at a time, gently folding after each addition. Watch Now
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops. Watch Now
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. Watch Now
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea. Watch Now
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour. Watch Now