Unsalted Butter: 100g (7 tbsp)
Large Eggs (room temperature): 2
Granulated Sugar: 100g (1/2 cup)
Lemon Zest: 1 teaspoon
Pure Vanilla Extract: 1 teaspoon
All-Purpose Flour (sifted): 100g (approximately 3/4 cup plus 1 tbsp)
Baking Powder: 1/4 teaspoon
Salt: A pinch
Butter Bliss: Commence your baking journey by melting the unsalted butter. This can be achieved in a microwave or over medium heat in a saucepan. To intensify the flavors, consider browning the butter. Once done, transfer it to a bowl and let it cool to room temperature.
Flour Fusion: In a spacious bowl, sift together the all-purpose flour, salt, and baking powder. A gentle whisk will ensure that these ingredients are well-acquainted.
Egg Extravaganza: In the embrace of your stand mixer, nestle two large eggs. Pour in the granulated sugar and whisk on high speed. After about 8-9 minutes, the mixture will transform into a luscious, pale yellow blend with a glossy finish. Introduce the vanilla essence and lemon zest during the final moments of whisking.
Melding Magic: With the flour mix awaiting its turn, delicately fold it into the egg ensemble. Sifting the flour mix ensures no lumps form and maintains the batter’s ethereal texture.
Butter Blend: Gently cascade the cooled butter into the batter. Stir gently, ensuring every drop is seamlessly integrated.
Chill & Set: Before these beauties see the inside of an oven, they need a brief respite. Cover the batter and refrigerate for an hour. This cooling phase promises an impressive rise during baking.
Pan Prep: As the hour draws to a close, lovingly brush your madeleine pan with some butter. Measure out a generous tablespoon of the batter for each mold.
Baking Ballet: With your oven preheated to 350°F (175°C), let the madeleines bake for 8-10 minutes. You’ll know they’re done when they sport a golden tan and boast of their iconic hump.
Finishing Flourish: Once baked to perfection, allow them to cool briefly. Before serving, a gentle shower of powdered sugar makes these madeleines truly irresistible.