Ingredients
- 2 large eggs, at room temperature
- 2/3 cup of white or cane sugar
- 2 tbsp of cognac or rhum
- Zest of 1 lemon
- Dash of sea salt or fleur de sel
- 1 cup of all purpose flour
- 10 tbsp (1 1/4 sticks) of unsalted butter, melted, cooled slightly
Instructions
Note: You will need a Madeleine pan for this. We use an aluminum one, but we eventually want to get this silicone pan.
Preheat the oven to 375°F. Generously butter and flour your madeleine pan. In a medium bowl or your stand mixer, beat the eggs and sugar together, just to blend. Beat in cognac, vanilla, lemon zest and salt. Sift the flour over the wet ingredients and beat just until blended. Gradually add cooled melted butter, beating just until blended. Do not over mix.
Spoon about 1 tablespoon of batter into each of the madeleine molds. Bake for about 16 minutes, or until the cookies have risen and are golden. Cool for 5-10 minutes and gently remove the madeleines from the pan. Repeat the process until you run out of batter, making sure you butter and flour your pan in between in new batch.