Recipe for Lemon Madeleines
3/4 cups (180 ml) all-purpose flour
1/4 tsp (1ml) baking powder
1/4 tsp (1ml) salt
1/2 (125 ml) sugar
zest of 1 lemon
1/2 cup (125ml) unsalted, melted & cooled room temperature
Preheat oven to 350 F degrees
Zest the lemon and set aside
Sift your dry ingredients flour, baking powder & salt
Whisk in a separate bowl the eggs, sugar, lemon zest
Pour the wet ingredients into the dry and combine once mixed pour in the butter and mix again until well combined.
Place batter in the refrigerator for 30 minutes or 5-10 minutes in the freezer
Prepare your cake pan I used cooking spray but you can use more melted butter (you can dust in flour if pan tents to stick)
Fill each cavity 3/4 up with the batter (I used a cookie scoop).
Bake for 8 - 12 minutes (depending on your oven and how big your Madeleine's are)
Once baked remove from pan and set on a cooling rack.
The batter will keep uncooked for 3 - 4 days in the refrigerator, Madeleines are best when eaten the day they are baked
I hope you give these easy & delicious cookies a try, see you next time.