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French Butter Cakes (Madeleines)

"Sponge cake cookie--in shell fashioned molds."

Ingredients :

2 eggs
three/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-reason flour
1 tablespoon lemon zest
1/four cup butter
1/3 cup granulated sugar for decoration

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 degrees F (one hundred ninety levels C). Butter and flour 12 (three inch) madeleine molds; set apart.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at excessive pace until light.
Beating continuously, progressively add sugar; and preserve beating at high pace until mixture is thick and faded and ribbons shape in bowl when beaters are lifted, 5 to 10 mins.
Sift flour into egg mixture 1/3 at a time, gently folding after every addition.
Add lemon zest and pour melted butter round fringe of batter. Quickly but lightly fold butter into batter. Spoon batter into molds; it's going to mound slightly above tops.
Bake 14 to 17 mins, or until cakes are golden and the tops spring returned when lightly pressed together with your fingertip.
Use the top of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are excellent eaten the day they may be baked. Leftover madeleines are exquisite while dunked into coffee or tea.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to half cup. Substitute 1/four cup unsweetened cocoa powder for two tablespoons of the flour; sift into batter with flour.

Notes :

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