Like little cakes with a citrus perfume, these shell-shape treats are equally delightful as a light dessert with fresh fruit or as an accompaniment to a cup of tea. Madeleines are most often associated with the French author Marcel Proust, who immortalized them in the opening scene of the novel Remembrance of Things Past.

　　

Ingredients

Makes 2 dozen

　　1 1/2 cups sifted cake flour (not self-rising)

　　1/2 teaspoon baking powder

　　1/4 teaspoon coarse salt

　　3 large eggs plus 2 large egg yolks

　　3/4 cup granulated sugar

　　1 teaspoon pure vanilla extract

　　2 tablespoons finely grated lemon zest

　　2 tablespoons fresh lemon juice

　　3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pans

　　Confectioners’ sugar, for dusting (optional)

　　

Step 1

Sift together flour, baking powder, and salt into a bowl.

　　

Step 2

Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let batter rest 30 minutes.

　　

Step 3

Preheat oven to 350°F. Butter two madeleine pans.

　　

Step 4

Pour batter into prepared pans, filling the molds three-quarters full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 day.

　　Martha Stewart's Cookies