Madelaines

Directions

1. 1
   All ingredients must be tepid to prevent butter from congealing before it has had a chance to fully blend as it should. Stir eggs in their container over warm water until tepid; microwave sugar and flour for a few seconds until tepid. Bring out all ingredients and equipment and measure 1 TB. of flour into a small bowl; set aside.
2. 2
   Put eggs in a mixing bowl with the sugar and flour and beat vigorously with a wooden spoon to blend into a heavy cream. (At this point I add as much of the 3rd egg as needed). Set aside for 10 minutes. Meanwhile, melt all the butter in a saucepan and boil until it begins to brown very lightly. Blend 1 1/2 TB. browned butter into the bowl with the tablespoon of flour and reserve. Stir the rest of the browned butter over cold water until cool but still liquid. Add the cooled butter to the batter and stir in salt, vanilla, grated lemon, and lemon juice (and bergamot if using). Cover batter and set aside for 1 hour (or longer if necessary). Paint the madeleine cups with a thin layer of the butter/flour mixture. Wipe up any pools forming in the bottom of the cups; set aside (refrigerate in hot weather).
3. 3
   Preheat oven to 375. After its hour long rest the batter will be a bit stiff. Using a spoon and rubber spatula, dislodge a rather generous tablespoon lump of batter into each Madeleine cup, but do not spread it out....it must stay in a lump in the middle of the cup. Bake in the middle level of preheated oven about 15 minutes; batter will spread out to fill the cups and will gradually swell up into a hump. The Madeleines are done when lightly browned around the edges and when they begin to shrink slightly around the edges. Unmold onto a rack, humped side up. Serve as is, or sprinkle tops with a dusting of powdered sugar. When cool, wrap airtight and freeze if not to be served promptly. Best when eaten the same day. Makes 24 Madeleines. Bon appetit!