Madeleines

Makes 24 cookies

Ingredients
10 tablespoons (6 ounces) unsalted butter, melted
2 eggs
1/2 cup sugar
Pinch salt
6 tablespoons sifted cake flour
1 teaspoon lemon zest

Directions

1. Preheat the oven to 325 F.
   
   
2. Butter 2 madeleine pans using 2 tablespoons of the melted butter, and set the pans aside.
   
   
3. Combine the eggs, sugar, and salt in a medium mixing bowl.
   
   
4. Place the bowl over a pot of gently simmering water and stir constantly.
   
   
5. Once the ingredients are warmed through and the sugar has dissolved, remove the bowl from the heat.
   
   
6. Using an electric mixer, beat the mixture until it is pale yellow, light, and slightly thickened.
   
   
7. Fold in the sifted flour, remaining butter, and lemon zest.
   
   
8. Use a small spoon to drop a generous tablespoonful of batter into each mold of the prepared pans.
   
   
9. Bake until the batter is set like a cake and golden brown, about 12 to 15 minutes.
   
   
10. Release the madeleines from the pans and cool on a parchment paper-lined cooling rack.

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Lemon-Glazed Madeleines (David Lebovitz)

Makes 24 cookies

Ingredients
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds

Directions

1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
   
   
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
   
   
3. Spoon the flour into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
   
   
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
   
   
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
   
   
6. To bake the madeleines, preheat the oven to 425 F. I also prefer to bake these in the upper-third of my oven, so the tops get slightly-browned.
   
   
7. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4s (you'll have to eyeball it, but it's not brain-surgery so don't worry if you're not exact.) Do not spread it.
   
   
8. Bake for 8-9 minutes or until the cakes just feel set.
   
   
9. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they're cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
   

Lemon Glaze
3/4 cup (150g) powdered sugar
1 tbsp freshly-squeezed lemon juice
2 tbsp water

Directions

1. Stir together the powdered sugar, lemon juice, and water until smooth.
   

Storage:
Glazed madeleines are best left uncovered, or not tightly-wrapped; they're best eaten the day they're made. They can be kept in a container for up to three days after baking, if necessary. I don't recommend freezing them since the glaze will melt.