As a french cookie, these are naturally delicious. Made from 7 simple ingredients, these cookies are a great late night snack (or random 3 o'clock in the afternoon snack, too). Be careful who you serve these though, the recipe only makes 12 and they go real fast! On that note, I did actually double the recipe and it worked great!
- 2 eggs
- ¾ tsp. vanilla extract
- ⅛ tsp. salt
- ⅓ cup white sugar
- ½ cup all-purpose flour
- 1 Tbsp. lemon zest
- ¼ cup butter
- 4–5 teaspoons granulated sugar for decoration
Preheat oven to 375 degrees F. Butter and flour or spray generously with nonstick spray a 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. Sift flour into egg mixture 1/3 at a time, gently folding after each addition. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter.
Spoon batter into molds; it will mound slightly above tops. Bake about 15, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.