Nothing tastes more like France than Madeleines. This classic, buttery lemon cookie is surprisingly easy to make. You will need a Madeleine pan because it is designed to turn out perfect Madeleine with lovely browned edges. If possible, purchase a nonstick one. I have two pans; however, if you only have one, the batter can rest in the refrigerator without a problem.
Prepare the dry ingredients.
In a medium bowl, whisk together flour, sugar and baking powder.
Prepare the wet ingredients.
In a medium bowl, whisk together salt, eggs, lemon juice, lemon zest and vanilla until mixture is frothy.
Add the wet ingredients to the dry ingredients. Stir until combined.
Add melted butter. Stir until combined and batter is smooth. Do not over stir.
Cover batter bowl with plastic wrap and let rest in the refrigerator for at least one hour and up to overnight.
Prepare the pan(s). Spray pan(s) with butter spray. Place in freezer for at least one hour. Note: if you do not have a nonstick Madeleine pan, melt 3 tbs butter, whisk in 1 tbs flour and brush the molds with the mixture.
Preheat oven to 350. Remove the pan(s) one at a time from the freezer. Fill each mold with teaspoonful of batter. Place Madeleine pan(s) on a baking sheet for easier handling. Bake for 8 minutes. Rotate pan(s) and bake approximately five minutes longer depending on your oven. Madeleines should be nicely browned around the edges and springy to the touch.
Remove Madeleines from oven and let rest for two minutes. Using a fork if necessary, gently slide the Madeleines from the pan and let them cool on a clean dish towel. If using pan for another batch, respray with butter spray and place back in freezer for one hour. Sprinkle Madeleines with confectioners sugar before serving.
Madeleines are best eaten the day of baking or within 24 hours at the most. They can be frozen for up to two months. Double wrap in plastic wrap. Wait to sprinkle with confectioners sugar until thawed.