Madeleines

Ingredients

• 1/2 cup granulated sugar
• Pinch of salt
• 2 large eggs at room temperature
• 3/4 teaspoon vanilla extract
• 1 teaspoon grated lemon zest (optional)
• 1/2 cup plus 3 Tablespoons cake flour, sifted
• 6 Tablespoons (3/4 stick) unsalted butter, melted

Directions

1. Preheat oven to 375 degrees Fahrenheit. Thoroughly grease 18 madeleine forms with butter, using a paper towel or a piece of plastic wrap to spread the butter into all the little grooves.
2. Using the whisk attachment on an electric mixer, beat the sugar, salt, eggs, vanilla, and lemon zest together in a medium-sized bowl until thick and pale, 4 to 5 minutes. Stop the mixer twice during the process to scrape the sides of the bowl with a rubber spatula.
3. Resift half of the flour over the egg mixture, and fold in gently with the rubber spatula so that it is almost, but not completely, incorporated. Repeat with the remaining flour.
4. Pour the melted butter over the batter in a thin stream, folding it in with gentle strokes.
5. Scoop approximately 2 Tablespoons of batter into each madeleine cup, so the batter reaches to about 1/8-inch from the top. Then jiggle the pan slightly to distribute the batter evenly.
6. Place the pans on the center rack of the oven and bake until the cakes are puffed and set, with deep golden edges, 12 to 14 minutes.
7. Cool the madeleines in the pans for 10 minutes. Then use a small spatula or butter knife to gently loosen them, and transfer them to wire racks to cool, flat side down.
8. When the madeleines are cool, place them in an airtight container, layered with plastic wrap, parchment,  or waxed paper, and keep them at room temperature for 1 to 2 days. (Their flavor enhances with time.) For longer storage, place the container in the freezer for up to 1 week; bring to room temperature before eating.