| 1 | Heat oven to 350". |
| 2 | Brush madeleine molds with 2 t butter. |
| 3 | (or use vegetable spray or nonstick molds). |
| 4 | Beat eggs at low speed, gradually adding salt and sugar. |
| 5 | Increase speed as batter becomes light and fluffy. |
| 6 | After about 7 minutes, reduce speed to low and add vanilla. |
| 7 | Turn off mixer. |
| 8 | Fold in flour in batches to prevent lumps: add a batch and turn mixer on for 2 seconds, then off. |
| 9 | Repeat until flour is used up. |
| 10 | Add ?c melted butter to batter using same on-off technique. |
| 11 | Do not overbeat. |
| 12 | Incorporate stray flecks of flour with a rubber spatula. |
| 13 | Scrape 1 t lemon zest into batter. |
| 14 | Spoon batter into each mold, about three-quarters full. |
| 15 | Bake 10 minutes, or until madeleines are firm in center. |
| 16 | Immediately turn out onto wire rack and let cool to room temperature. |
| 17 | martha stewart living/feb. |
| 18 | & march/94 scanned & fixed by di & gary |
