Madeleines

Directions

1. 1
   Split open the vanilla bean and scrape out the seeds.
2. 2
   (Reserve the pod for use as a sugar flavoring.
3. 3
   I stick it in sugar bowl for vanilla flavoured sugar).
4. 4
   Whisk together the vanilla seeds, sugar and eggs for 10 to 15 minutes, or until the mixture TRIPLES in volume and is almost white in color.
5. 5
   Add the lemon peel.
6. 6
   Sift the flour and baking powder together, sprinkle them onto the egg mixture, and fold them in gently but thoroughlyhowever do not overwork the batter.
7. 7
   Fold in the tepid butter.
8. 8
   Let the batter rest in a cool place, not the refrigerator, for at least 15 minutes; it can wait for several hours.
9. 9
   Brush Madeleine molds with softened butter and flour them.
10. 10
    Fill the molds three quarters full with the batter.
11. 11
    Bake in a preheated 375F oven for 10 to 12 minutes, or until the cookies spring back when pressed with a finger.
12. 12
    To make about 40 to 140 depending on the size of the molds.
13. 13
    La Cuisine Deve Et Olympe.