- Preheat the oven to 375 degrees F.
- Grease the molds with some cooking spray or butter and dust them with a little flour and set them aside.
- Make sure the butter is melted to room temperature.
- In a medium sized bowl, cream the eggs, salt and vanilla extract together and beat at high speed using an electric mixer.
- Add in the sugar and continue beating until the mixture is smooth and thick.
- Gently add in the flour in the sugar and egg mixture by folding in 1/3 of flour at a tie.
- Add the lemon zest and pour the melted butter at the edges of the batter. Gently fold in the butter to the mixture and mix well.
- Fill the molds with this batter and bake for 20 minutes until golden from the top. They should be able to spring back when you touch them with a fingertip.
- Let it cool for 10-15 minutes and then remove from the edges of the mold using a knife.
- Eat with tea or as is and enjoy!
Just omit the lemon zest and substitute it with1 cup unsweetened cocoa powder and an additional ½ cup of sugar.
Alternately you can just coat them with melted chocolate on top.
Madeleine cookies were invented by chef Jean Avice in the 19th century. He worked in the kitchen of Prince Talleyrand.