1- ½ cups butter, unsalted
2 tbsps. Butter, for greasing pan
¾ cups all purpose flour
pinch of salt
2/3 cup sugar
zest of lemon
1 tsp. Vanilla
extra flour for dusting pan
Preheat oven to 350°F.
Melt the butter until brown in color for 20 about 20 minutes.
Strain afterwards to remove solid particles. Allow to cool. Set aside.
Meanwhile, grease madeleine molds.
Dust the molds with flour and afterwards, tap to remove axcess flour. Set aside.
Put the eggs and the salt in a bowl.
Whisk the mixture until triple in volume. Add the sugar while whisking. Whip until mixture is thick. Fold in the lemon zest and vanilla.
Sprinkle flour on the egg batter and fold. Fold in the butter mixture.
Stir a little to mix everything well. Spoon the resulting batter into molds. Bake for 12 to 14 minutes. The madeleines are done when the edges are brown. Remove and unmold. Allow to cool. Dust with powdered sugar.