Madeleines

1. 1

   Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend.

2. 2

   Add the zest.

3. 3

   Stir in the eggs, mixing just to combine.

4. 4

   You do not want to incorporate too much air into the batter.

5. 5

   Finally, stir in the butter.

6. 6

   Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled.

7. 7

   The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking.

8. 8

   At this point, the batter may be stored, covered and refrigerated, for up to 4 days.

9. 9

   Butter and flour the madeleine molds.

10. 10

    Preheat the oven to 400 degrees.

11. 11

    Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds.

12. 12

    Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.

No additional tips available.