Delight in these soft and buttery Lemon Vanilla Madeleines, a classic French treat perfect for any occasion.
Preheat your oven to 375°F (190°C) and grease the madeleine molds with butter, then dust with flour.
Ensure the molds are well-greased and floured to prevent sticking.
In a mixing bowl, beat the eggs, vanilla extract, and lemon zest with an electric mixer on high speed until frothy.
Beating the eggs thoroughly helps incorporate air for a light texture.
Gradually add the icing sugar to the egg mixture while continuing to beat until the mixture is thick and pale.
The mixture should form ribbons when the beaters are lifted.
Sift together the flour and baking powder, then gently fold it into the egg mixture in small portions.
Folding gently prevents deflating the batter.
Fold in the melted butter until fully incorporated.
Ensure the butter is cooled to avoid cooking the eggs.
Spoon the batter into the prepared molds, filling each about three-quarters full.
Chill the filled molds for 10 minutes before baking for better results.
Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers spring back when touched.
Avoid overbaking to keep the madeleines soft.
Let the madeleines cool in the molds for a minute, then transfer to a cooling rack.
Use a knife to gently loosen the edges if needed.
Dust the cooled madeleines with icing sugar before serving.
For a decorative touch, dip the tips in melted chocolate.
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