Madeleines

By Maverick19

This is the recipe of Gabriele Corcos and Debi Mazar, from the show Extra Virgin

Ingredients

• 1 1/2 sticks unsalted butter, melted and cooled, plus 2 Tbsp for greasing pan
• 3/4 cups unbleached all-purpose flour, plus more for dusting
• 1 tsp baking powder
• 4 large farm fresh eggs
• pinch fine salt
• 2/3 cup sugar
• zest of 1 large lemon
• juice of 1/2 a lemon
• 1 vanilla bean, seeded
• powdered sugar, for dusting
• Madeleine Molds

Preparation

Step 1

1. Preheat the oven to 350 degrees. Butter the madeleine mold(s) and dust them with flour.
2. Add the flour and baking powder to a medium bowl and whisk well.
3. Place the eggs and the salt in the bowl of a stand mixer with the whisk attachment and whip at high speed until they triple in volume, about 3 minutes. Pour in the sugar and then the vanilla seeds. Continue beating for a few moments and then add the lemon zest and lemon juice. Slow down the mixer to medium-low and gradually add the flour mixture. When all the flour has been incorporated, add the melted butter.
4. As soon as the butter has been absorbed by the mixture, turn off the mixer and pour the batter into a large measuring cup. Pour the batter into the molds, filling each mold 2/3 of the way full.
5. Bake the Madeleines until the edges are golden brown, 13-14 minutes. Remove from the oven and unfold immediately. Cool on racks and dust with powdered sugar.