2 large eggs
2 egg whites
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 teaspoon pure vanilla extract or lemon extract
1/2 cup slivered, blanched almonds
1 cup confectioners' (powdered) sugar
3/4 cup unbleached all-purpose flour
Pinch of salt
3/4 cup (1-1/2 sticks) unsalted butter, browned (see note)
a large wire whisk, gently beat the eggs, egg whites, granulated
sugar, lemon juice, lemon zest and vanilla or lemon extract together
in a large bowl just until combined.
the almonds and confectioners' sugar in a food processor and grind
until fine and powdery. Sift together the flour and salt and fold
into the batter with the almond mixture.
stir the browned butter into the batter. The batter will be fairly
thin. Cover the bowl with plastic wrap and refrigerate for at least
1 hour, or up to 24 hours. After chilling, the batter will be thick
an oven rack on the middle shelf of the oven. Preheat the oven to
375°F. Spray the molds of a madeleine pan (preferably a traditional
metal one for distinctive pleats) with nonstick vegetable oil cooking
each shell mold with 1 tablespoon of batter. Place the madeleine
pan on a baking sheet and bake the madeleines for 10 to 12 minutes,
or until they are firm, the edges are golden brown and they develop
a small hump in the center.
the madeleines from the pan, popping them out of their molds with
the tip of a paring knife. Let cool on a wire rack. Wipe any stray
crumbs from the madeleine pan with a paper towel, spray again with
nonstick vegetable oil cooking spray and repeat to bake the remaining
batter. Madeleines are at their best eaten the day they are baked,
but they can be tightly wrapped and frozen for up to 1 week.
about 24 madeleines.
When butter is melted and cooked until it begins to turn brown,
it develops a sweet, slightly nutty flavor as the milk solids in
the butter start to caramelize. To prepare it, melt the butter in
a medium saucepan over low heat. Increase heat and bring the butter
to a boil. Continue cooking, stirring constantly, until the solids
at the bottom of the pan begin to brown. As the milk solids begin
to caramelize, the butter will develop the sweet, slightly nutty
aroma of beurre noisette; this should take about 5 minutes. Immediately
strain the butter into a heatproof bowl to cool and prevent the
butter from browning any further in the hot pan. Let cool completely.
(Updated: 10/27/08 SN)