madeleines.md

Madeleines

Yield

Makes two to three dozen madeleines, depending on how much the well is filled

Ingredients##

• 1.5 tsp baking powder
• 1 1/3 cup white flour (optimally: white pastry flour)
• 1/2 tsp salt
• 4 eggs, room temperature
• 2/3 cup white sugar
• zest of two lemons
• 6 oz butter
• Powdered sugar for dusting

Directions

1. Begin melting butter over medium-low heat (setting: 2-3) and allow water content to boil off. Use a high-temp spatula and periodically scrape to keep foam from sticking to the sides of the saucepan.

2. While butter melts, combine dry ingredients, sift, and set aside

3. When the butter stops foaming and bubbling, allow to continue to cook until melted butter just begins to develop a nutty smell. Don't let it go too far - you want clarified butter, not brown butter. The milk solids on the bottom should remain white or golden.

4. Filter butter through a very fine sieve (e.g. 60 mesh or higher) or through a paper towel and set aside to cool.

5. Combine sugar and lemon zest in a mixing bowl. Toss well to allow some of the zest's moisture to infuse into the sugar. Add eggs and beat at high speed for several minutes until a velvety texture develops (~3 minutes). Fold dry ingredients into egg mixture very gently until completely incorporated.

6. Fold clarified butter in and incorporate completely.

7. Place batter in a large ziplock or pastry bag

8. Optional: Refrigerate dough for at least 2-3 hours to allow gluten to relax and make the cookies more tender (less of an issue with pastry flour). This will also help create the characteristic hump on the back side of the cookie.

9. Heat oven to 375F

10. Brush madeleine pan with butter or a neutral spray-oil and lightly dust with flour

11. Pipe batter into madeleine pan, making an effort to not trap large air bubbles at the bottom or overfill the wells.

12. Bake about 10 minutes, checking after 7. Bake until top is set, not sticky, and feels springy to gentle touch.

13. Allow to cool on a wire rack, bottom-side down. When cool, flip and dust the bottoms with powdered sugar.

on #5 - Toss well to allow some of the zest's moisture to infuse into the butter.

should be sugar