We all have our own romanticized vision of the perfect day in France. For us, it would be incomplete without a classic French Madeleine to savor at the end of our meal. Buttery and delicate, these are best enjoyed fresh out of the oven. Enjoying a view of the Burgundy countryside with these cookies is optional, but recommended.
1cup plus 1 tablespoonall-purpose flourplus extra for dusting
1teaspoonbaking powder
2orangeszested (optional)
Instructions
Prepare The Madeleine Molds: Melt the butter in a small saucepan on medium heat until it just starts to turn golden brown. (Be careful not to overheat.) Set aside to cool. Using a pastry brush, generously grease a large (12 well) Madeleine tin with a little of the melted butter. Dust with flour and place the tins in the refrigerator to set.
Make The Batter: Using a stand mixer fit with a whisk attachment, whisk the eggs, egg yolk, sugar and the salt until the batter starts to thicken, about 5 minutes. Sift the flour and baking powder and use a spatula to fold the flour into the batter mixture. Add the orange zest to the cooled butter, then slowly drizzle the butter into the batter until you have incorporated all of the butter in the mixture.
Chill The Batter: Cover the bowl and place in the refrigerator for 1 1/2 hours. Heat the oven to 425°F and arrange a rack in the middle. Drop the batter in the middle of each mold until about three-quarters full without spreading it.
Bake The Madeleines: Bake for 8 to 9 minutes in the upper third of your oven. Bake until slightly brown or just until they feel set to the touch. Remove the madeleines from the oven and place on a cooling rack. Dust with confectioner's sugar.