These Lemon Vanilla Madeleines are a delightful twist on the classic French treat, featuring a hint of citrus and a touch of vanilla.
Preheat your oven to 375°F (190°C). Butter and lightly flour the madeleine pan to prevent sticking.
Ensure the pan is well-coated to avoid sticking and achieve a clean release.
In a medium bowl, whisk together the all-purpose flour, cake flour, and salt until evenly combined.
Sifting the flours can help achieve a smoother batter.
In the bowl of an electric mixer, beat the eggs and sugar on medium speed until the mixture becomes pale and thick.
Beating the eggs and sugar thoroughly helps incorporate air for a light texture.
Add the vanilla extract and lemon zest to the egg mixture, and mix until just combined.
Avoid overmixing to maintain the batter's lightness.
Gradually fold in the dry ingredients using a spatula, mixing until just combined.
Folding gently prevents deflating the batter.
Slowly pour in the melted butter while mixing on low speed until fully incorporated.
Ensure the butter is not too hot to avoid cooking the eggs.
Spoon a rounded tablespoon of batter into each mold of the prepared madeleine pan.
Filling the molds evenly ensures uniform baking.
Bake in the preheated oven for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 8-10 minutes until golden.
Check for doneness by lightly pressing the center; it should spring back.
Let the madeleines cool slightly before removing them from the pan. Dust with confectioners' sugar before serving.
Serve warm for the best flavor and texture.
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