Ingredients
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1 Tbsp Meyer lemon zest
- 1 Tbsp orange zest
- 1 cup flour
- 2 large eggs, at room temperature
- 1 Tbsp Meyer lemon juice
- 1 tsp vanilla extract
- 1/8 tsp salt
- powdered sugar, for dusting
Instructions
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a glass measuring cup and let cool for 10 minutes.
- Combine sugar, lemon zest, and orange zest in a food processor and pulse for 1 minute. Transfer citrus sugar to a medium bowl and whisk in flour. Combine eggs, lemon juice, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Add the cooled brown butter and stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.
- Preheat oven to 350°F and butter and flour a nonstick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill molds with a generous tablespoon of batter. Bake for about 14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool. Just before serving, dust madeleines lightly with powdered sugar. Store in an airtight container at room temperature up to 2 days, or wrap well and freeze.
Notes
Baking pan: Madeleine molds available at Williams Sonoma. Adapted from The Kitchn
Nutrition
- Calories: 130
- Carbohydrates: 15
Keywords: Citrus, Brown Butter