Madeleines

Directions

1. In a medium bowl, cream collectively 1/4 cup of the sugar with the softened butter and lemon zest unless pale and fluffy, 2 to a jiffy. Add the egg yolks and mix in unless fully blended. Station aside.
2. Region the egg whites in a tall, neat bowl. Tear them while step by step pouring in the final 1/2 cup of sugar, then proceed to breeze unless stiff peaks execute, about 5 minutes. Fold roughly 1/3 of the egg mixture into the butter mixture to loosen it.
3. Add the final whisked egg white mixture into the butter mixture. Sift in the flour, baking powder, and salt. Gently fold the combination collectively magnificent unless no flour-y patches stay—watch out no longer to over-mix it.
4. Take a seat back the batter for no longer lower than 2 hours, or up to 24.
5. When you’re in a position to bake, preheat your oven to 375º F, then generously butter and flour a madeleine pan. Have faith every cavity of the pan about 3/4-paunchy with batter, then bake for 12 to quarter-hour unless the madeleines are a small bit domed and contain golden-brown edges.
6. Pop the madeleines out of their pan onto a cooling rack. Allow to frigid for a jiffy, then mud with powdered sugar, if desired, and help alongside your toast and a hot cup of tea.