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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Active time: 20 min Start to finish: 40 min Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled, plus additional for brushing molds |
1 1/4 cups sifted cake flour (not self-rising; sift before measuring) |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3 large eggs |
1 teaspoon vanilla |
2/3 cup granulated sugar |
2 teaspoons finely grated fresh lemon zest |
confectioners sugar for dusting |
Directions:
1. Set oven racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with some melted butter.
2. Sift together flour, baking powder, and salt.
3. Beat eggs in a large bowl with an electric mixer at high speed until light and foamy, about 30 seconds with a standing mixer or 1 minute with a handheld, then beat in vanilla. Gradually add granulated sugar, beating constantly at high speed, and continue to beat until mixture is tripled in volume, about 3 minutes with standing mixer or 5 minutes with handheld.
4. Sift flour mixture in 3 or 4 batches over egg, folding in each batch until just combined. Then fold in zest and 3/4 cup melted butter.
5. Spoon a rounded tablespoon of batter into each mold (they will be about two-thirds full) and bake in upper and lower thirds of oven (2 pans will fit on 1 rack), switching position of pans halfway through baking, until golden around edges and a tester inserted in centers comes out clean, 10 to 12 minutes total.
6. Invert madeleines onto a rack and dust scalloped sides with confectioners sugar.
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