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Lemon Madeleines

Ingredients

  • 2 egg yolks                      
  • 2 tbsps fresh lemon juice (3 lemons total)                     
  • 1/2 tsp baking powder
  • 1/4 tsp coarse salt
  • 3/4 cup unsalted butter (1 12 sticks melted plus more for pans)                             
  •  confectioners sugar (dusting optional)                              
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 tbsps lemon zest (finely grated)
  • 1.5  cups cake flour (sifted)                     
  •  3 eggs        
 
Preparation:
 
1. Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
 
2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
 
3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.
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