Classic Lemon Madeleines

Ingredients

• Cake flour or all-purpose flour - 1 cup
• Eggs - 3 whole
• Egg yolk - 1 whole
• Granulated sugar - 2/3 cup
• Unsalted butter - 3/4 cup
• Salt - 1/4 tsp
• Lemon zest - 1 tsp
• Vanilla essence - 1 1/2 tsp
• Butter or vegetable shortening
• All-purpose flour

Instructions

1. 1Melt the unsalted butter in a small heavy pan over medium heat and cook until it turns a rich brown and smells nutty; do not let it burn. Remove from the heat and set aside to cool slightly.
2. 2Sift the cake flour (or all-purpose flour) into a bowl and set it aside so it is ready when you need it.
3. 3In a large bowl, combine the eggs, egg yolk, granulated sugar, and salt. Beat with an electric mixer at high speed until the mixture is very pale and creamy, about 5 minutes.
4. 4Add half of the sifted flour to the egg mixture and mix at low speed until just blended so you do not overwork the batter.
5. 5Pour in the cooled browned butter and mix at low speed until incorporated, then add the remaining flour and blend until smooth.
6. 6Add the finely grated lemon zest and vanilla essence and mix just until the batter is even and glossy.
7. 7Cover the bowl tightly with plastic wrap and refrigerate the batter for about 30 minutes to help the madeleines develop their classic hump when baked.
8. 8Preheat the oven to 375°F and position the rack in the middle so the madeleines bake evenly; avoid using the lower rack or they may burn.
9. 9Generously grease the shell-shaped madeleine molds with butter or vegetable shortening using a pastry brush, then sprinkle with all-purpose flour, tilt and rotate the pan to coat evenly, and invert to tap out the excess flour. Set the pan aside.
10. 10Spoon a tablespoon of batter into each prepared mold, filling to just below the rim so the cakes have room to rise.
11. 11Cover the remaining batter tightly with plastic wrap to prevent it from drying out while you bake the first batch.
12. 12Bake the filled pan on the middle rack until the tops are golden and they spring back when lightly touched in the center with your fingertip, about 8 to 9 minutes.
13. 13Remove the pan from the oven and immediately turn the madeleines out, shell side up, onto a wire rack to cool completely so they keep their shape.
14. 14Wash and dry the pan, then repeat filling and baking with the remaining batter as directed until all the batter is used.
15. 15Store cooled madeleines in an airtight container at room temperature for up to 3 days.
16. 16Just before serving, if you like, sift a light dusting of powdered sugar over the madeleines for a pretty finish (optional).