Lori Hartman of New York City, writes: "I'm looking for a good madeleine recipe similar to the delicious ones (lemony, buttery, and spongy, but crispy on the edges) I used to buy at Bouley Bakery in Manhattan's TriBeCa neighborhood. Can you get the recipe?"
The crisp edge on these delightful citrus-scented cookies sets them apart from any other classic madeleines our food editors have tasted. We're never going back.
· These madeleines are best eaten when just baked. · The batter can be made 3 hours ahead, then chilled, covered.
Recipe information
Total Time
45 min
Yield
Makes 36 madeleines
Ingredients
Special Equipment
Preparation
Step 1
Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.
Step 2
Sift together flour and baking powder into a large bowl, then whisk in zest.
Step 3
Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.
Step 4
Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total.
Step 5
Turn out madeleines onto a rack and serve slightly warm.
