Classic French Madeleines

Here’s the recipe for Classic French Madeleines with a list of ingredients:

Cut the butter into tablespoons and place them in a heavy saucepan over medium heat. Melt the butter, then reduce the heat to low. Continue cooking until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir in the vanilla extract and lemon zest, then set aside to cool.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the granulated sugar. Increase the speed to medium-high and continue whipping the mixture until it becomes very thick and pale in color, about 3 to 4 minutes. Turn off the mixer.
Using a silicone spatula, fold in the flour mixture in three additions, stirring just until combined. Then, fold in the butter mixture.

Cover the bowl and refrigerate the batter for at least 4 hours, or up to 2 days.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) 30 minutes before you’re ready to bake. Generously brush the molds of your madeleine pan with butter, then lightly dust them with flour.
Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. There’s no need to spread the batter.
Bake for 12 minutes, or until the “bellies” have risen and they’re golden brown.
Allow the madeleines to cool in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
Dust the madeleines with confectioners’ sugar (optional) and serve them warm with coffee or tea.

Enjoy your delicious Classic French Madeleines!