Lemon Rosemary Madeleines
With a new twist, these Lemon Rosemary Madeleines little sponge cakes go perfect with tea or coffee for a mid-afternoon snack or after dinner.
Ingredients
- 2 large free-run eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp. lemon zest
- 1 tsp. pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted plus 2 tbsp. to brush pans
- 1 cup unbleached all-purpose flour, plus more for the pans
- 1/2 tbsp. fresh rosemary, finely chopped tips & tricks
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground Himalayan pink salt
- 1/2 cup confectioners's sugar, sifted *optional
Directions
- In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.
- Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.
- In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.
- After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.
- Preheat oven to 375ºF.
- Brush the Madeleine molds with melted butter (2 tbsp.) using a pastry brush. Dust the cavities with flour, tilting the pan to coat evenly. Turn the pan upside down to remove any excess flour.
- Half an hour later, stir the batter and divide it among the prepared molds, filling them about ¾ full.
- Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown.
- Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up).
- Using a fine sieve, lightly dust the tops with confectioners’ sugar if desired.