Lemony Madeleines


1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds
1 2/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons finely grated fresh lemonzest
1 vanilla bean, halved lengthwise
3/4 cup sugar
3 large eggs
1/4 cup whole milk
1 1/2 tablespoons mild honey
Special equipment: 3 nonstick madeleine pans with 12 (2-tablespoon) molds each


Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.
Sift together flour and baking powder into a large bowl, then whisk in zest.
Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.
Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total.
Turn out madeleines onto a rack and serve slightly warm.


The addition of fresh lemon zest make these buttery madeleines irresistible (best enjoyed warm out of the oven)! The photo is from my dear friend Carilyn, the madeleine pan is from her dearly departed mother, the beautiful French vintage cake stand from her husband.

The recipe is from Gourmet.


36 madeleines


Thursday, June 7, 2012 - 4:55pm


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