Recipe information
Yield
Makes 24
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the pan
1 1/2 cups sifted cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large whole eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
2 tablespoons finely grated lemon zest
Confectioners’ sugar, for dusting (optional)
Preparation
Step 1
Preheat the oven to 400°F. Lightly butter a madeleine pan; set aside. Into a medium bowl, sift together flour, baking powder, and salt. Set aside.
Step 2
In a mixing bowl, beat the eggs, yolks, granulated sugar, vanilla, and lemon juice and zest until thick and pale, about 5 minutes. Beat in the melted butter. Using a rubber spatula, gently fold the flour mixture into the egg mixture; let rest 30 minutes at room temperature.
Step 3
Pour the batter into the prepared pan, filling the molds three-quarters full. Bake until the cookies are crisp and golden around the edges, 7 to 8 minutes. Transfer the pan to a wire rack to cool slightly before inverting the cookies onto a serving platter. Dust with confectioners’ sugar, if desired.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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