Saint Helena with vanilla bean & citrus madeleines
Author: 
 
Ingredients
  • ⅔ cup all-purpose flour
  • ¾ teaspoon baking powder
  • Pinch of kosher salt
  • ½ cup granulated sugar
  • Zest of 1 lemon
  • 1 tablespoon Madagascar vanilla bean paste
  • 2 eggs
  • ½ teaspoons pure vanilla extract
  • 6 tablespoons unsalted butter, melted and cooled
Instructions
  1. In a small bowl, combine the sugar, lemon zest, and vanilla bean paste.
  2. In a separate bowl, combine the flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar mixture with the eggs on medium speed until pale and thick. Add the vanilla extract. Use a spatula to fold in the melted butter, and then the flour.
  4. Cover and refrigerate batter for 4 hours.
  5. Preheat oven to 400 degrees and grease and flour a madeleine pan.
  6. Fill the shells of the madeleine pan with the chilled batter almost full. Bake for 10 minutes, or until edges are golden brown. Let cool for a 5 minutes in the pan, then pop out onto a wire rack to cool completely.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/09/02/saint-helena/