Madeleines

1. 1

   Split open the vanilla bean and scrape out the seeds.

2. 2

   (Reserve the pod for use as a sugar flavoring.

3. 3

   I stick it in sugar bowl for vanilla flavoured sugar).

4. 4

   Whisk together the vanilla seeds, sugar and eggs for 10 to 15 minutes, or until the mixture TRIPLES in volume and is almost white in color.

5. 5

   Add the lemon peel.

6. 6

   Sift the flour and baking powder together, sprinkle them onto the egg mixture, and fold them in gently but thoroughlyhowever do not overwork the batter.

7. 7

   Fold in the tepid butter.

8. 8

   Let the batter rest in a cool place, not the refrigerator, for at least 15 minutes; it can wait for several hours.

9. 9

   Brush Madeleine molds with softened butter and flour them.

10. 10

    Fill the molds three quarters full with the batter.

11. 11

    Bake in a preheated 375F oven for 10 to 12 minutes, or until the cookies spring back when pressed with a finger.

12. 12

    To make about 40 to 140 depending on the size of the molds.

13. 13

    La Cuisine Deve Et Olympe.

* Per serving · 4 servings · Values may vary.

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