Madeleines

Directions

1. In a small saucepan, heat 1/2 cup butter over medium-low until melted; set aside to slightly cool.
2. In a large bowl, beat eggs, sugar, lemon zest and vanilla on medium speed until fluffy and pale in color, 2-3 minutes.
3. In another small bowl, whisk together 1 cup flour, baking powder and salt. Fold half of the flour mixture into the egg mixture until mostly incorporated. Fold in remaining flour. Fold half of the batter into the saucepan with the melted butter until mostly incorporated. Fold in remaining batter until a silky, shiny batter forms. Cover and chill 30 minutes.
4. Preheat oven to 350°. Place remaining 2 tablespoons butter in a small microwave-safe bowl. Microwave until melted, 30-60 seconds. Stir in remaining 1 tablespoon flour until incorporated. Use a pastry brush to coat wells of a madeleine pan. Scoop 1 tablespoons batter into each well. Bake 10-12 minutes or until tops spring back after being lightly pressed; let slightly cool. Carefully invert pan onto counter. Transfer madeleines to a wire rack to cool. Dust with confectioners' sugar before serving.