Can I share a secret? I know you won't tell anyone. Right? Out of everything that I make, these are in the top four of being my favorite.
Bursting with flavor, refreshing and just so good!
ingredients
- 1/4 cup butter, unsalted, melted and cooled.
- 1/2 cup powdered sugar, sifted (plus extra for dusting)
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1 egg, large
- 1/4 teaspoon pure lemon extract
- 1/4 teaspoon lemon zest (keep extra zest in freezer for times like this!)
That's it! Just those few ingredients will bring bite sized goodness to your mouth and smile to your face.
directions
- Preheat the oven to 350°F. Prepare madeleine pan using non-stick cooking spray. Set aside.
- Melt your butter and let it cool as you get everything else started.
- In a small bowl, sift together your flour and baking powder.
- Cream together in a medium bowl (I use a hand-mixer) your egg, extract and zest, for a full 5 minutes. (This helps to incorporate air.) Add the powdered sugar slowly (so it doesn't scatter everywhere!), and again, blend for a full 5 minutes.
- Gently fold in your flour mixture a little at a time. Once fully combined, add your cooled butter, gently folding it in also. Be patient here, it will come together. Just keep folding gently.
- Fill your sprayed pan 3/4 full. Don't worry, the batter will spread out as it bakes.
- Bake 8-9 minutes, until the edges are lightly golden. Remove from oven. Gently turn out onto wire cooling rack, if you have a stubborn one, gently use the edge of a spoon to help.
- Let cool for at least 5 minutes. Dust powdered sugar over the top. (I sometimes also add a sprinkle of zest.)
- * This recipe makes 12 3-inch madeleines. I also use a mini pan, which makes 24, for those time when just a bite will do!) *
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