This 20 Cavity Mini Madeleine Pan makes beautiful, delicate traditional French Madeleine cookies about 1-1/2" high. It is made of steel and made in France. We recommend hand washing. Very sturdy.
1/2 Tsp. vanilla extract
1/2 Tsp. lemon zest
1 cup powdered sugar
1/4 cup all-purpose flour
1/4 Tsp. baking powder
1/2 cup butter, melted and cooled
Preheat oven to 375 degrees (F). Grease and flour 24 Madeleine molds. In a medium bowl, beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in powdered sugar. Beat for 5-7 minutes or until thick and satiny.
Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted butter an spoon batter into the prepared molds, filling 3/4 full. Bake for 10-12 minutes or until the edges are golden and the centers spring back. Cool in pans for 1 minute. Loosen cookies with a knife and invert onto cooling rack to cool. Sift powdered sugar over tops or dip in melted chocolate to serve. Store in airtight container