6Tablespoons(85 g) unsalted butter, melted and slightly cooled
¼cup(30 g) confectioners' sugar
Instructions
In the bowl of a stand mixer fitted with a whisk attachment (a hand mixer works too), combine eggs and vanilla on high speed until pale in color, about 2 minutes. With the mixer running, gradually add sugar and continue to whip on high speed for 8 more minutes. Batter is done when it holds a ribbon when the whisk is lifted.
In a separate bowl, whisk together flour, baking powder and salt. Use a rubber spatula to fold the dry ingredients into the batter in thirds (1/4 cup at a time). Fold gently just until incorporated. Add lemon zest and pour melted butter around the edges of the bowl so it doesn't deflate the batter. Again, fold in gently making sugar to scrape the bottom of the bowl.
Cover the bowl and chill the batter for 45 minutes and up to 1 hour.
Preheat oven to 375° F. Grease madeleine pan (I used my magic cake pan release for this recipe, but greasing the pan with butter works just as well).
Remove the batter from the refrigerator and divide the batter evenly among a madeleine pan with 16 molds. Bake for 12 minutes. Remove madeleines from the pan, cool slightly and dust with confectioners' sugar.
Notes
Store madeleines in an airtight container for 2 or 3 days.Almond extract may be substituted for the vanilla. Decrease to 1/2 teaspoon since it is a stronger flavor.