Recipe information
Yield
Makes about 20 Servings
Ingredients
2
large eggs
2
/3 cup sugar
1
teaspoon vanilla extract
1
/2 teaspoon grated lemon peel
Pinch of salt
1
cup all purpose flour
10
tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Powdered sugar
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
Step 2
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. DO AHEAD Can be made 1 day ahead.
Step 3
Dust cookies with powdered sugar.
Step 4
*A metal mold with scallop-shaped indentations, sold at cookware stores.