When ever I am looking for something new to make I do check with the cookbooks on hand. Having recently purchased 2 Madeleine pans  it was time to finally try them out.

The recipe I used was from Martha Stewart's Baking Handbook - Lemon Madeleines.
For this recipe I used:

1 Stick (4 Oz) Unsalted Butter
3/4 Cup of All-Purpose Flour
1/2 Cup of Almond Flour - or finely ground almonds
1/2 Cup plus 2 Tablespoons of Sugar
2 Tablespoons of finely grated Lemon Zest
1/4 Teaspoon of Lemon Extract
1/2 Teaspoon of Salt

Starting off, I melted the butter and set it aside to cool. While the butter was cooling I zested the lemon. As a Madeleine is a very delicate cookie I used a rasp for the finest zest. The added bonus was the great lemon aroma in the kitchen.
Madeleines - Lemon Zest
I gathered all of the rest of the ingredients together.
Madeleines - The rest of the ingredients
In a bowl I mixed together the flour, almonds, and sugar. 
Madeleines - Flour, Almond and Sugar mixture
I added the lemon zest and the lemon extract to the cooled butter.
Madeleines - Add Lemon Zest, Lemon Extract and Butter
In another bowl I cracked the 3 eggs ans was surprised to see all 3 had double yolks!
Madeleines - Eggs (with double yolks)
I whisked the eggs with the salt until the mix was foamy.
Madeleines - Eggs and Salt
I added the almond/flour mixture into the egg mixture and gently folded everything together.
Madeleines - Addling the Almond/Flour Mixture
Then it was time to add the butter/lemon mixture and fold it in as well.
Madeleines - Adding the Butter
Then the batter was ready for the pans and the oven.
Madeleines - fully mixed
I spooned a couple of tablespoons into the buttered and floured cavities of the Madeleine pan.
Madeleines - Ready for the Oven
Then off to a 350˚ oven for about 12 minutes.
Madeleines - Baking
Perfect humps! If I do say so myself.
Madeleines - Just out of the Oven
Turned out and cooling.
Madeleines - Out of the Pan and Cooling
Served plain or with a sprinkle of icing sugar.
Cooks Notes:

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