Lemon Madeleines

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They look like cookies but taste like little cakes. Moist, tender and filled with zesty lemon, these tasty madeleines from Williams Sonoma are sure to please. I love madeleines and think of them as the perfect “ladies who lunch” treat because they are so dainty and they were my go-to treat when I used to regularly host ladies coffees when we were in Albania. But in reality, they are the perfect treat for any time of day. They are just as good with coffee or tea; taste good eaten as is or when accompanying a dish of ice cream. Even better they are easy to make, require just a handful of ingredients and are the perfect excuse to use one of my speciality baking pans.

The original recipe calls for the use of almond extract instead of lemon extract. I think the almond is good but the lemon adds an extra zip to the madeleines that I prefect. Experiment and use whichever one you like better (or have on hand).

LEMON MADELEINES

2 eggs

1/3 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

1/2 cup all-purpose flour, sifted

1 teaspoon lemon zest

4 tablespoons unsalted butter, melted and cooled

  • Preheat the oven to 375 degrees. Coat the 12 molds of a madeleine pan with non-stick cooking spray, taking care to grease every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly before shaking off the excess. Set aside.
  • In a large bowl, combine the eggs, sugar and salt.
  • Use a wire whisk or a handheld mixer to vigorously beat the mixture until it is pale, thick and fluffy, about 5 minutes.
  • Beat in the vanilla and lemon extracts.
  • Sprinkle the sifted flour over the egg mixture and beat on low speed  until it is fully incorporated.
  • Using a rubber spatula, fold in the lemon zest and the melted butter until just blended.
  • Divide the batter amongst the prepared molds, using a heaping tablespoon of batter for each mold.
  • Bake until the tops spring back when lightly touched, about 8 to 12 minutes.
  • Remove the pan from the oven and immediately invert over a wire rack.
  • Cool completely before serving.

Yields 12

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