Madeleines sont jollies

I got a Madeleine pan years ago. It sat in my cupboard and got lonely. I'm sure it's pining sonnets to me were lovely but I ignored it. And then? I wanted a slight interlude between cupcake flavors but still have the baking itch and there was the recipe.

This was from the Martha Stewart website so I was hesitant (I've had hits and misses with her stuff, to be honest). The end result was quite lovely, though. Light and sweet, just cake enough to melt in your mouth. I did put a little too much in the pans (not knowing how it would spread or rise being my first go at them) so they browned a little more than I would've liked but they taste perfectly fine. The lemon rind completely makes the cookie, though, with just the right hint of flavor.




MADELEINES

Martha Stewart.com

Madeleines are best the day they are made.

MAKES 16

10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cake flour (not self-rising)
Pinch of table salt
2 large eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
Grated zest of 1 lemon
Confectioners sugar, for dustin

1. Preheat oven to 375°. Butter and lightly flour Madeleine pan. In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.

2. Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Turn over immediately onto cooling screen.

Dust with confectioners sugar, and serve.