Seasonal Potluck: Lemon Madeleines

It was a balmy 54 degrees here in the Chicagoland area yesterday, and today it’s supposed to hit 60 degrees!  It certainly has been an odd winter, and even moreso since it was predicted to be one of the snowiest on record.  I personally don’t mind winter, but I can’t deny that 60 feels good in January either.

This is the last day of Lemon Month, and next month Betsy and continue our ode to citrus on the Seasonal Potluck with oranges.  This month our online potluck will have it’s very own home over at seasonalpotluck.com! It’s a work in progress, but stay tuned for some exciting updates!

Lemon Madeleines, adapted from 101 Cookbooks

• 1 1/2 sticks unsalted butter
• 3/4 cups unbleached all-purpose flour
• 4 large eggs
• a pinch fine-grain sea salt
• 2/3 cups sugar
• zest of one large lemon
• 1 teaspoon vanilla extract powdered sugar

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use a baking spray to coat the pans, then dust with flour.  I use a cooking spray with flour in it when baking.  It’ll save you some time for sure!

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes.

Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.

Bake the madeleines for 12 – 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

Makes 2 -3 dozen regular madeleines.