Oh, how I’ve missed Miykaelah’s madeleines since moving to San Francisco! They are the perfect cookie whether eaten by themselves or accompanied with tea, and thanks to Miykealah, one of my favorites. I know the madeleine pan is a bit of an investment, but these cookies are so worth the $14 pan. And, because of that scalloped pan they come out so darn cute!
1 1/4 cup cake flour
1/4 t baking powder
1/4 t salt
2 large eggs + two large egg yolks, room temperature
1 t vanilla extract
3/4 cup sugar
grated zest of 1/2 lemon
1/2 cup unsalted butter, melted then cooled
Preheat oven to 375 degrees
Generously brush madeleine pan with melted butter and dust with sugar
In a large bowl with an electric mixer on medium speed, beat the whole eggs, egg yolks and sugar until light and fluffy. Add vanilla and lemon zest and beat until well combined.
In a separate bowl, combine cake flour, baking powder and salt.
Using a rubber spatula, fold the flour mixture into the egg mixture until blended. Add the melted butter and fold until combined.
Drop batter by the spoonful into the madeleine molds. Fill each 3/4 full. Bake until golden brown and springy to the touch, 12-15 minutes.
Immediately invert pan onto a wire rack. Let cool completely. Wipe out pan, let cool, brush with melted butter, dust with sugar and repeat with remaining batter.
Conclusions: Wonderful, perfectly wonderful. I wouldn’t change a thing!