Martha Stewart's Favorite Recipes

Madeleines

Makes 3 Dozen

Pair this easy-to-make, done in a jiff dessert with our light and spritzy Tesoro Vite 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

  1. Preheat oven to 375°F. Butter and flour madeleine pans carefully. Melt butter and let it cool.
  2. 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.
  3. Using a rubber spatula, fold in flour, rapidly but gently. Gently fold in butter, but make sure it does not settle to bottom.
  4. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.




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