6 Tbsp. of butter , unsalted , melted and cooled<\/p>\n
2\/3 cup of all purpose flour<\/p>\n
3\/4 tsp. of baking powder<\/p>\n
pinch of salt<\/p>\n
1\/2 cup of sugar<\/p>\n
zest from 1 lemon<\/p>\n
1 tsp. of vanilla extract<\/p>\n
2 whole eggs , room temperature<\/p>\n
1. Melt the butter , let it sit to cool , while you prepare the rest .<\/p>\n
2. Mix the all purpose flour and baking powder and pinch of salt , set aside .<\/p>\n
3. In a mixer bowl , zest the lemon , and add sugar , using your fingers rub the zest with the sugar until it smells wonderful . Then add 2 eggs , and beat in high speed for about 2-3 minute . The eggs mixture should be thick and pale . Add the vanilla<\/p>\n
4. Then , carefully using spatula FOLD in the dry ingredients , then finally once it’s all mixed , add the melted butter , fold with spatula .<\/p>\n
5. Butter and flour the madeleine pan generously , then pour the batter all the way to the top of the pan , and cover with plastic , refridgerate for 1-2 hours , then bake at 400 F , for 11 minutes . This should make 12 large madeleines .![\"madeleine](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/02\/madeleine-batter-300x199.jpg\")
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![\"madeleine\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/02\/madeleine.jpg\")
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