However, I've had this madeleine pan for over a year. I found it while walking around the antique store down the street and believe I paid $2 for it. So what has it been doing the last year? It's been hanging on the wall in my kitchen. Several people have commented on it then asked, "Wait, is that some kind of baking thing?" Yes, but I just haven't used it yet.
So finally over spring break, or maybe the week before I can't even remember, I made madeleines.
~Adapted from Martha Stewart
3/4 cup unsalted butter (1 1/2 sticks) melted, plus more for pans
1 1/2 cups cake flour, sifted (not self rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup sugar
1 teaspoon pure vanilla
2 teaspoons lemon zest
2 tablespoons fresh lemon juice (2-3 lemons)
Confectioners' sugar, for dusting
1. Preheat oven to 350. Butter madeleine pan; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
2. Put eggs, egg yolks, sugar, vanilla, lemon zest and juice in the bowl of an electric mixer fitted with a 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. (I think I forgot that last step!)
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. Cookies can be stored in airtight containers at room temperature for up to 1 day. (Umm...sorry Martha I think they can stick around at least 2 or 3 and be fine)
The cookies were sort of like a lighter pound cake. The lemon was just right. I never got around to the powdered sugar step but I'm sure that would be a nice touch.