Martha Stewart's Favorite Recipes
Madeleines
Makes 3 Dozen
Pair this easy-to-make, done in a jiff dessert with our light and spritzy Villa Amoroso Moscato.
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, plus more for pans
- 1 cup sifted all-purpose flour, plus more for pans
- 4 large eggs, room temperature
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated lemon zest
DIRECTIONS
- Preheat oven to 375°F. Butter and flour madeleine pans carefully. Melt butter and let it cool.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs, sugar, and salt together until thick, about 8 minutes. Add vanilla and lemon zest.
- Using a rubber spatula, fold in flour, rapidly but gently. Gently fold in butter, but make sure it does not settle to bottom.
- Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.
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