I made modest changes to David Lebovitz’s Lemon-Glazed Madeleine recipe. In the spirit of Julia child, I added three drops of lemon juice to the batter and opted not to make the glaze. All ingredients should be at room temperature.
- 3 large eggs
- zest of one small lemon
- 3 drops lemon juice
- 2/3 c granulated sugar
- 3-finger pinch of salt
- 1 1/4 c all-purpose flour
- 9 tbsp. unsalted butter, melted and cooled in refrigerator. Additional melted butter for greasing molds.
- Prepare your madeleine molds by brushing with the "extra" melted butter. Dust with flour, tap out excess, and place molds in freezer.
- Whip eggs, sugar, and salt for five minutes with electric hand mixer or standing electric mixer.
- Drizzle cooled butter into batter, folding as you go. Keep folding until all butter is incorporated.
- Add the 3 drops of lemon juice, and gently stir with a spatula.
- Spoon the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
- Cover the bowl and refrigerate for at least one hour. (I always let the batter chill overnight)
- When you're ready to bake, preheat oven to 425 degrees.
- Place rounded spoonfuls of batter in the chilled molds, filling each indentation it to about 3/4. Don't spread batter.
- Bake for about 8 minutes. Keep an eye on the cakes and take them out as soon as they're set.
- Slide the madeleines onto a cooling rack, and once they've cooled a bit, enjoy with a cup of tea.