Madeleines

My maid of honor and my bridesmaid hosted a beach themed Bridal Shower for me over the weekend.  They threw me an amazing party; there were plenty of delicious food, fun games, and great company!  One thing I had to squeeze in was a request to bake something myself.  So, I made madeleines for the favors.


Madeleines
from Martha Stewart
Makes about 24 cookies

Ingredients

• 2/3 cup all-purpose flour, plus more for molds
• 1 teaspoon baking powder
• 1/4 teaspoon fleur de sel or pinch of fine sea salt
• 1/3 cup sugar
• Finely grated zest of 1 lemon
• 2 large eggs, room temperature
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
• 2 tablespoons whole milk

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
   
2. Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
   
3. Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
   
4. Butter and flour a large madeleine pan. Spoon a heaping tablespoon of batter into madeleine pan; transfer to refrigerator for 1 hour.
   
5. Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
   
6. Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.