Madeleines

1. 1

   In a medium bowl, cream together 1/4 cup of the sugar with the softened butter and lemon zest until pale and fluffy, 2 to 3 minutes. Add the egg yolks and mix in until fully combined. Set aside.

2. 2

   Place the egg whites in a large, clean bowl. Whisk them while gradually pouring in the remaining 1/2 cup of sugar, then continue to whisk until stiff peaks form, about 5 minutes. Fold roughly 1/3 of the egg mixture into the butter mixture to loosen it.

3. 3

   Add the remaining whisked egg white mixture into the butter mixture. Sift in the flour, baking powder, and salt. Gently fold the mixture together just until no flour-y patches remain-be careful not to over-mix it.

4. 4

   Chill the batter for at least 2 hours, or up to 24.

5. 5

   When you're ready to bake, preheat your oven to 375u00b0 F, then generously butter and flour a madeleine pan. Fill each cavity of the pan about 3/4-full with batter, then bake for 12 to 15 minutes until the madeleines are slightly domed and have golden-brown edges.

6. 6

   Pop the madeleines out of their pan onto a cooling rack. Allow to cool for a few minutes, then dust with powdered sugar, if desired, and serve alongside your toast and a hot cup of tea.

* Per serving · 4 servings · Values may vary.

No additional tips available.