|my mini tins :)|
Once the cookies are done baking, you can coat them in confectioner's sugar. I suggest you do this, it gives that cookie a little something extra, although they are delicious if you decide to keep them naked as well.
|mini Madeleines coated and cooling|
|regular sized Madeleines|
makes 2 dozen
1 1/2 cups sifted cake flour (not self-rising)
1/2 tsp baking powder
1/4 tsp coarse salt
3 large eggs plus 2 large egg yolks
3/4 cup granulated sugar
1 tsp vanilla extract
2 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pans
Confectioner's sugar for dusting (optional)
- Sift together flour, baking powder and salt into a bowl.
- Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let batter rest 30 minutes.
- Preheat oven to 350 degrees. Butter two madeleine pans.
- Pour batter into prepared pans, filling the molds three-quarters full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7-8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioner's sugar, if desired.