By Tracey
Lemon Madeleines
from New American Table by Marcus Samuelsson
Ingredients:
- zest and juice of 1 lemon
- 2 1/2 teaspoons honey
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces (plus more for greasing the pans)
- 1 vanilla bean
- 4 large eggs
- 1 cup sugar
- 2 tablespoons packed light brown sugar
- 1 1/4 cups all-purpose flour (plus more for the pans)
- 1 teaspoon baking powder
- 1 teaspoon salt
Directions:
Preheat over to 400 F. Using melted or very soft butter, grease the madeleine tins and then flour them, tapping out any excess flour. Place the greased and floured pans in the refrigerator while you make the batter.
In a small saucepan, bring the lemon juice to a boil over medium heat. Add the lemon zest and simmer for 2 minutes then add the honey and simmer for another 3 minutes. Add the butter and stir with a heatproof spatula until melted. Use a sharp knife to slice the vanilla bean lengthwise and use the back of the knife to scrape the seeds into the pan. Set this mixture aside to cool slightly.
In a large bowl, whisk together the eggs and both sugars. Add half of the butter mixture to the bowl and stir to combine. Add the flour, baking powder and salt to the bowl and mix. Finally, add the remaining butter mixture and fold until combined.
Fill each of the madeleine molds about 2/3-3/4 full with the batter (slightly less than 2 tablespoons per mold). Bake for 10-15 minutes, or until the madeleines are golden brown around the edges. Remove them from the oven and turn the madeleines out onto a wire rack to cool.
Makes 25-30 madeleines.
