Shell Madeleines with Lemon Zest

Method 7 steps

1. 01

   Melt the butter over medium heat and cook 3 to 4 minutes until it smells nutty and flecks turn golden brown. Cool until lukewarm.

2. 02

   Whisk the eggs, sugar and lemon zest with a mixer for 5 minutes until thick, pale and doubled in volume. Add the vanilla.

3. 03

   Sift the flour, baking powder and salt over the eggs and fold gently, then fold in the brown butter.

4. 04

   Cover and chill the batter at least 1 hour; this cold rest creates the hump.

5. 05

   Heat the oven to 400 F. Brush a madeleine pan with soft butter, dust with flour and tap out the excess.

6. 06

   Spoon a heaping tablespoon of batter into each shell without spreading it and bake 9 to 11 minutes until the edges are golden and the centers have domed.

7. 07

   Tap the madeleines out immediately, sprinkle lightly with sugar and serve warm with lemon slices.

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