A delightful twist on the classic madeleine cookies, featuring a hint of lemon and vanilla for a perfect treat.
Preheat your oven to 375°F and prepare your madeleine pan by generously buttering and flouring each mold.
Ensure the pan is well-coated to prevent sticking and achieve a crisp edge.
In a large bowl, beat the eggs and sugar together using an electric mixer until the mixture is pale and thick.
Whisking the eggs and sugar thoroughly incorporates air, giving the cookies a light texture.
Add the vanilla extract, lemon zest, and salt to the egg mixture and mix until combined.
Use fresh lemon zest for the best flavor.
Gradually fold in the sifted flour until just combined, being careful not to overmix.
Overmixing can result in dense cookies, so fold gently.
Slowly incorporate the melted and cooled butter into the batter, mixing until smooth.
Adding the butter gradually helps maintain the batter's consistency.
Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full.
Avoid overfilling to prevent the batter from spilling over during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers spring back when lightly touched.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool in the pan for 5 minutes before transferring them to a cooling rack.
Cooling the cookies slightly in the pan helps them set and makes removal easier.
Dust the cooled cookies with powdered sugar before serving.
For an even coating, use a fine-mesh sifter to dust the sugar.
Serve the cookies with a warm beverage and enjoy their delightful flavor.
These cookies are best enjoyed fresh but can be stored for later.
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