1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 oz (1 stick) of unsalted butter, melted
3/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
Preheat the oven to 375 degrees F.
Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients and add all at once to the egg mixture. Stir just to blend. Allow the mixture to sit at room temperature for about 10 minutes.
While your batter is resting, generously butter your Madeleine tin. I do not recommend using baking spray. The butter will make the outside of the Madeleines nice and crispy and give them flavor, whereas the spray will make them rubbery.
Pour slowly or spoon the batter into the molds and fill them 3/4 full. Be careful not to overfill them or you won't get those nice little ridges.
Bake 13-15 minutes or until edges are golden brown. Do not over-bake them or they will be dry! Carefully remove them from the tin one by one. If you find they are sticking, use an off-set spatula to carefully work your way around and then slowly lift them out. Turn them over to cool on a rack. See the ridges? Good job!
Wipe out the molds, re-butter and fill again if you have leftover batter. My tin makes 12 Madeleines and I had just a tiny bit of batter left, not enough to make more.
Store in an airtight container until ready to serve.
Recipe from foodnetwork.com