Ingredients

• 2 large eggs
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• Pinch of salt
• 1 cup all-purpose flour, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted (browned), cooled slightly
• Powdered sugar

Preheat oven to 350°F.

Generously butter and flour pan for large madeleines. Cool baking sheet. Using an electric mixer, beat eggs and 2/3 cup sugar in a large bowl just to blend. Beat in vanilla, lemon peel, and salt. Add flour and beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended.

Spoon 1 tablespoon of batter into each indentation in the pan. Bake until puffed and brown, about 14 minutes. Cool for 5 minutes.

Dust cookies with powdered sugar and enjoy!

Variations:

• Chocolate: add chocolate chips before baking
• Earl Grey: add 1 tbsp loose-leaf Earl Grey tea and 1 tbsp honey to the dough
• Orange Cardamom: use orange zest instead of lemon zest and add 1 tsp ground cardamom, 1/4 tsp almond extract (optional)
• Pistachio and Orange: add one tbsp orange blossom water, 50 g pistachio, and 25 g crystallized orange peel