2 eggs
1/3 tsp. salt
1/2 tsp. vanilla
1/3 c. sugar
1 tsp. finely grated lemon peel
1/2 c. all-purpose flour
1/4 c. butter, melted and cooled

Beat all ingredients together well. Fill Madeleine tins about 3/4 full and bake at 350°F about 10-12 minutes or until golden brown. Dust with confectioners' sugar.

1730 COMMERCY MADELEINES:

Combine:

1 1/4 c. fine sugar
2 1/2 c. sieved cake flour
3/4 tsp. baking soda
The finely grated rind of 1/2 lemon
Pinch of salt

Aerate dry ingredients by beating briefly.

Add 2 eggs and begin beating. Beat constantly while adding 4 more eggs about 3 minutes apart. Continue beating and add 5/8 cup melted cooled butter. (If you use salted butter eliminate the pinch of salt).

Brush Madeleine molds with melted butter. Chill. Brush again with melted butter. Dust pans lightly with flour. Fill molds 2/3 full of batter and bake in a 375°F oven for 15-20 minutes.

Cool in pans 10 minutes. Turn onto racks covered with parchment. Sprinkle Madeleines with powdered sugar. Cool completely and store in tins for months, if you can keep them that long.

CHEF PELLAPRAT, LE CORDON BLEU, MADELEINE:

Beat 2 1/2 ounces butter for 20 minutes with a whisk while gradually adding 3 1/2 ounces fine sugar. Add 3 eggs one at a time beating 3 minutes after each egg.

Change to a metal spoon and stir in 3 1/2 ounces sieved cake flour that contains 1/2 teaspoon baking powder. Add 1 teaspoon orange flower water.

Bake in double, or even triple, buttered molds in a 400°F oven for 8-10 minutes.