Preheat oven to 375 degrees F. Coat the madeleine molds with non-stick baking spray; set aside. Sift flour onto parchment paper; set aside.
Beat eggs, lemon extract, vanilla and salt at high speed in an electric mixer fitted with the whisk attachment, until light.
Add the sugar in a steady stream, beating constantly; continue beating at high speed until mixture is thick and pale, and ribbons form in bowl when beaters are lifted, about 5 minutes.
Fold flour into egg mixture in 3 additions. Fold the melted butter quickly but gently into the batter. Let batter sit for 5 minutes before dividing evenly among indentations in the madeleine pans, filling to about 3/4 full.
Bake 8 to 10 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Invert the pan onto a wire rack and let the madeleines cool completely. Madeleines are the moistest on the day they are baked.
Nielsen-Massey Pure Orange Extract can be substituted for lemon.
Preheat oven to 190 degrees C. Coat the madeleine molds with non-stick baking spray; set aside. Sift flour onto parchment paper; set aside.
Beat eggs, lemon extract, vanilla and salt at high speed in an electric mixer fitted with the whisk attachment, until light.
Add the sugar in a steady stream, beating constantly; continue beating at high speed until mixture is thick and pale, and ribbons form in bowl when beaters are lifted, about 5 minutes.
Fold flour into egg mixture in 3 additions. Fold the melted butter quickly but gently into the batter. Let batter sit for 5 minutes before dividing evenly among indentations in the madeleine pans, filling to about 3/4 full.
Bake 8 to 10 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Invert the pan onto a wire rack and let the madeleines cool completely. Madeleines are the moistest on the day they are baked.
Nielsen-Massey Pure Orange Extract can be substituted for lemon.
Madagascar Bourbon Pure Vanilla Extract
Pure Lemon Extract
