Madeleines

Madeleines


1 cup superfine sugar
1½ cups sifted cake flour
Salt
4 eggs
2 tsp.lemon zest
1 tsp.lemon juice
1 tsp.orange flower water or vanilla extract
½ lb. melted and cooled unsalted butter
1 lightly beaten egg white
Confectioner’s sugar


First, melt the butter and allow it to cool while you make the batter.
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the orange flower water or vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the centre of the oven and preheat to 375 degrees F (190 degrees C). Generously butter 12-mold madeleine pans. Dust the molds with flour and tap out the excess or the madeleines will stick and be hard to remove.
Alternatively use Baker’s Pam, as flour is in the spray.
Drop a generous tablespoonful of the batter into the centre of each prepared mold, leaving the batter mounded in the centre. (This will result in the classic “humped” appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centres spring back when lightly touched. Do not over bake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Brush the madelines with egg white, return to oven to finish for a couple of minutes. Remove the madeleines, set smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
When serving dust with confectioners sugar.
Makes about 24 - 3 inch (8 cm) madeleines.