Baked by an Introvert
Jen Sobjack
Light, airy, and perfectly golden, these Madeleines take less than 30 minutes to make!
Using a stand mixer with whisk attachment or handheld electric mixer, beat the eggs and yolk at medium-high speed until frothy, about 5 minutes.
Add the sugar, vanilla, and lemon zest and beat until very thick, about 5 minutes. When you lift the beaters, you should see ribbons of the mixture as it’s falling back into the bowl.
Sift the flour mixture into the egg mixture and use a rubber spatula to gently fold it in. Add the melted butter and gently fold it in until fully incorporated.
Spoon 1 heaping tablespoon of batter into the prepared molds.
Bake for 8 to 10 minutes, until the madeleines are golden and spring back when pressed lightly. Rotate the mold halfway through baking.