CLASSIC FRENCH MADELEINES

1. Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl.
2. Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.
3. Meanwhile, melt the butter in a sauce pan, bring it to the boil, and let it brown lightly. Set aside.
4. Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.
5. Stir the rest of the butter over ice until cool but liquid. Mix the butter with the last of the eggs along with salt, lemon rind and juice
6. Slice your vanilla beans and scrape the seeds out, then add to mix.
7. Add this mixture to the resting batter and stir well. Allow the batter to rest for 10 more minutes. If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator.
8. Preheat the oven to 375 F, and set the racks in upper and lower middle levels. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake in the preheated oven until the cakes are slightly browned around the edges, humped in the middle, and slightly shrunk from the cups.
9. Un-mold onto a rack. When cool, turn shell side up and dust with confectioners sugar for serving. (dusting is optional). They will keep in the refrigerator for a day or two in an airtight container. Top with a raspberry, if you wish

Photos by Karsten Winegeart Jordane Mathieu  and MadMax Chef