Madeleines

• 1 1/4 cups cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large whole eggs, room temperature
• 2 large egg yolks, room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• Grated zest of half a lemon (1 teaspoon)
• 1/2 cup unsalted butter, melted and cooled

Instructions:

Preheat oven to 375º F. Brush a madeleine pan with butter and flour (unless the pan has a non-stick coating already). Sift the flour, baking powder, and salt into a small bowl, and combine. In a large bowl, beat the egg yolks and whole eggs together with the sugar with an electric mixer on medium high until light and fluffy. Add the vanilla and zest and beat until combined. Fold in the flour mix with a spatula (not a fork--you want to preserve the fluffiness). Add butter and fold until combined. Drop by heaping tablespoons into the molds. Fill about 3/4 full. Bake until golden brown and springy, about 12-15 minutes. Invert onto a wire rack and let cool, then prepare madeleine pan for the next batch.