March 6, 2015
1 egg white
½ cup sugar
½ teaspoon pure vanilla extract
¼ teaspoon pure lemon extract
Zest of one lemon
¼ cup melted butter, cooled
½ cup all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon sea salt
1 cup semi-sweet chocolate chips, optional
Preheat oven to 350deg; F. Grease one Madeleine pan with butter or non-stick cooking spray.
Combine eggs, egg white and sugar in a large mixing bowl. Beat well with an electric mixer until fluffy, about 5 minutes. Beat in vanilla, lemon extract and lemon zest.
Beat in melted butter.
Stir flour, baking powder and salt in a separate bowl.
Add to egg batter and beat on very low speed, just until mixed. Let batter rest 20 minutes to allow the air bubbles to subside.
Pour batter into prepared pan, filling each mold three-quarters full. Bake for 8 minutes or until the edges are light brown.
Remove from oven and let cool on a wire rack. Unmold and dust with powdered sugar or frost with melted chocolate. Madeleines are best eaten the same day.
HELPING HANDS: Kids can help mix the flour, baking powder and salt.