A favorite treat from la Madeleine French Bakery and Restaurant are the lemon madeleines. I had toyed around with making them, and recently had an excuse to acquire the specially shaped pan. Then, as luck would have it, a madeleine recipe was included in a recent newletter from Cooks Illustrated! So I adapted it.
They're yummy! I think they could be a tiny bit more lemon-y, but too much extract has a funny "off" flavor, so I might not increase it by much. They're not too sweet; they're Goldilocks sweet.
1/4 c. unbleached all-purpose flour
1/4 c. cake flour
pinch of kosher salt
zest of one lemon
2 large egg yolks
1 large egg
1/4 c. sugar
1/2 tsp. lemon extract
1/2 tsp. vanilla
4 T. unsalted butter, melted
Preheat oven to 375. Coat a nonstick madeleine pan with Baker's Joy, Pam for Baking or similar flour/grease spray.
In a small bowl, stir together flours, salt and lemon zest. Set aside.
In a medium bowl, beat the yolks and whole egg until light and fluffy, about 5 minutes on high if using a hand mixer or about 3 minutes if using stand mixer. Add sugar and extracts and beat until a ribbon drops from the beaters, another 3-5 minutes.
Gently fold in the flour, then the melted butter.
Spoon the batter into the molds, just flush with the rim. Bake until tops are golden and spring back when pressed lightly, 9-10 minutes. Turn madeleines onto a clean, dry kitchen towel and cool.
Makes 12 yummy afternoon tea snacks or morning coffee treats.