I have dreamt about madeleines forever but it was this article in the Wall Street Journal that inspired me to buy the madeleine pans and make these tiny cakes! I made these first with orange zest and orange flower water which was delicious but it was the lemon and rose combination that really appealed to me.
Total Time: 25 minutes Makes: 24 madeleines
3 tablespoons unsalted butter, melted, plus 6 tablespoons, unmelted
1 tablespoon flour
2 teaspoons lemon zest
1 cup sifted cake flour
½ teaspoon baking powder
Pinch of salt
2 large eggs, at room temperature
⅓ cup sugar plus 1 tablespoon
1 tablespoon fresh lemon juice
2 teaspoons rose water
Confectioners’ sugar, for dusting
1. Preheat oven to 375 degrees.
2. Prepare tins: Brush molds with melted butter and dust lightly with flour.
3. In a small saucepan over low heat, warm remaining 6 tablespoons butter until just shy of liquid. Stir in lemon zest and set aside to cool until butter is tepid but still very soft.
4. Meanwhile, in a mixing bowl, combine cake flour, baking powder and salt.
5. Use an electric mixer to beat eggs and sugar until very thick and light in color, about 4 minutes. Add lemon juice and rose water and blend 10 seconds.
6. Sift half of flour mixture over eggs and, using a rubber spatula, gently fold in. Repeat with remaining flour mixture. Quickly but gently, fold in cooled butter until incorporated into batter.
7. Immediately spoon batter into madeleine tins. Bake until centers of cookies spring back to the touch and edges are a golden brown, 8-11 minutes.
8. Let madeleines sit in pan 5 minutes, then turn out onto a rack to cool. Dust with confectioners’ sugar before serving.