1/2 cup (113 grams) unsalted butter
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
1/2 cup (100 grams) granulated white sugar
2 tablespoons (30 grams) firmly packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon zest (optional)
Make sure all your ingredients are at room temperature, especially the eggs and most importantly, the butter.
Sift the flour, baking powder and salt over a medium size bowl.
In a separate bowl, using a hand held mixer, beat the eggs, sugar and vanilla until the mixture has doubled in size and is pale yellow. (Approx. 5 minutes).
In the meantime, melt the butter and let it cool to room temperature.
Pour the flour over the eggs preparation and fold in gently as not to remove all the air – You can do that process in 3 times. Once complete, pour a few tablespoons of the batter mixture into the butter and using a whisk, mix together for a uniform blend. Then pour the butter mixture in your batter and using a spatula, blend everything so the butter is well incorporated.
For great results, put the mixture in the fridge for at least an hour. This will allow the batter to thicken and will give the Madeleines a good rise in the oven. You can actually leave the batter in the fridge for a up to 3 days.
Butter and flour a Madeline mould and preheat the oven at 190 Degrees Celsius.
Pour about 1 tablespoon of the cake batter into each section and bake for approximately 10 – 11 minutes, until the edges are golden brown.
After 5 minutes of baking, I turn the pan to ensure equal baking.
You can add the zest of a Lemon for a lovely citrus taste.
I often put 2 tablespoon of chopped candied ginger for an Asian dessert.
Serve warm, an elegant after dinner petit four. Simply wrap them in aluminum foil and reheat them in a preheated 175 Degree celsius oven.
Dust with powder sugar.