Madeleines

The madeleine. Such a simple little cookie yet so difficult to perfect. Tender cake on the inside. Crisp edges on the outside. My first attempt was a complete failure. The second time around was near perfect. With some more practice I might just master this little cookie.

Lemon Glazed Madeleines
adapted from Martha Stewart Cookies
makes 2 dozen cookies

1 1/2 cups cake flour
1/2 tsp baking powder
1/4 tsp coarse salt
3 eggs plus 2 yolks
3/4 cup sugar
1 tsp vanilla extract
2 tblsp lemon zest
2 tblsp lemon juice
1 1/2 sticks melted butter

For the Glaze:
3/4 cup confectioner's sugar
1 lemon zested and juiced

Sift the dry ingredients in a small bowl. In the bowl of an electric mixer add the eggs, sugar, vanilla, zest and juice. Mix with a paddle attachment for 5 minutes. The batter will get pale and thicken slightly. Mix in butter. Fold the dry ingredients in batches until combined. Let the batter rest for at least 30 minutes before baking.

Preheat the oven to 350. Grease your madeleine pan with butter using a pastry brush. Spoon or pipe the batter into the molds only filling each up 3/4 of the way or less. Bake for 7-8 minutes or until the edges start to crisp. Let cool slightly then turn out on wire rack.

To make the glaze, combine the sugar, lemon zest and juice in a small bowl and stir to dissolve. Lightly brush the glaze over the cooled cookies with a pastry brush and let harden before storing.

Unfortunately these cookies are best the day they're made and quickly lose their flavor the day after. So have a huge tea party and whip up a batch! (Here is a great picture step-by-step of making these using a slightly different recipe.)