Meyer Lemon Madeleines

Photo: Vicki Bensinger

Ingredients

1/2 cup (1 stick) butter

1 cup all-purpose flour

1/2 teaspoon baking powder

of salt

3 large eggs, at room temperature

3/4 cup granulated sugar

1 tablespoon freshly squeezed lemon juice (I used Meyer Lemons)

1 tablespoon grated lemon zest

Preparation

Heat butter in small heavy saucepan over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and cool until tepid.

Mix together flour, baking powder and salt.

Beat eggs and sugar in a large bowl until tripled in volume. Lower speed to medium and beat in lemon juice and zest. Fold in flour mixture in three additions. Fold in cooled butter. Cover and refrigerate for 30 minutes or until slightly firm.

Preheat oven to 375°F. Generously butter two 12-mold madeleine pans. Dust molds with flour.

Drop a generous tablespoonful of batter into center of each prepared mold, leaving the batter mounded in the center.

Bake for 12 to 15 minutes or until edges are golden brown and centers spring back when lightly touched.

Remove pans from oven and rap each pan sharply against a countertop to release the madeleines. Cool on wire racks.

Plate up and serve.

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About

This is a simple recipe with just a few ingredients. The end result is a spectacular cake-like cookie that everyone will love. If you don't like lemons feel free to substitute oranges or even limes. Don't over bake them or they will be dry.

For more details go to my blog:
http://in-homeculinaryclasses.blogspot.com/2011/03/meyer-lemon-madeleines.html#more