Classic French Madeleines

Brown the butter

1. Heat the butter in a small pot over medium heat. Stir continuously. Pull from the heat as soon as you see the milk solids turn brown and pour the brown butter into a heat-proof bowl.

2. Stir in lemon zest and vanilla. Set aside to cool.

3. Whisk together flour, baking powder and salt. Set aside.

4. Beat eggs in the bowl of a stand mixer fitted with the whisk attachment on medium speed. Gradually add granulated sugar. Once all of the sugar has been added, increase speed to medium-high and continue whipping until the mixture is thick and pale, about 3-4 minutes.

5. Using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Gently fold in the butter mixture.

6. Cover and refrigerate the batter for at least 4 hours, or up to 2 days. Brush the madeleine pan with melted butter, then lightly dust with flour. Place the pan in the fridge until ready to use.

7. Preheat oven to 375°F.

8. Scoop batter into the center of each mold with a medium cookie scoop. Do not spread the batter.

9. Bake 12 minutes until golden brown.

10. Cool slighlty, then unmold and dust with powdered sugar. Serve warm.