Category: Dessert Recipe
- 1 1/2 cup & 1 tbsp all purpose flour
- 2 large eggs, room temperature
- 1/2 tsp baking powder
- 1/3 cup & 2 tbsps granulated sugar
- 6 1/2 tbsps unsalted butter, room temperature
- pinch Kosher salt
- zest of one large Meyer lemon
- 4 tbsps fresh Meyer lemon juice
- 1 cup powdered suger
- 1/4 tsp Rustlin' Rob's Mexican Vanilla
- Sift together the flour, baking powder and salt into a bowl and set aside.
- In another bowl, stir in (or rub into) the lemon zest into the sugar to evenly distribute it. Add the eggs and beat in the mixture with a whisk until well blended. Squish the butter through your fingers or mash in with a rubber spatula before adding to the egg/sugar mixture.
- Beat in the butter with a whisk until evenly distributed. This will take about two minutes and you might end up with very small clumps of butter and this is okay. Whisk in the flour mixture until they have been incorporated and the mixture is smooth.
- Scrape the sides of the bowl and smooth the batter. Press a piece of plastic wrap against the surface of the batter and chill overnight. This helps to achieve the signature humps but if you prefer, you can chill for one to three hours before baking instead.
- When you are ready to bake, preheat your oven to 425ºF. Butter a 12-mold madeleine pan then dust it with flour (even if you are using a nonstick pan), tapping out the excess.
- Spoon the batter into the molds–you don't have to worry about spreading the batter to evenly cover the molds. Place the pan in the oven and immediately reduce the heat to 350ºF.
- Bake the cookies for 13 minutes or until the cakes are domed and spring back when pressed gently. Check at the 11-minute mark. Unmold the cookies and wait for them to come to room temperature before dipping in the glaze
- The glaze adds a bold lemon flavor–you can dip the madeleines only partially or all the way. Dust with powdered sugar if you like.