I remember making Madeleins for the first time when I was a kid and my parents would drop me off at my grandparents for the weekend while my dad was traveling for work. Madeleins were one of the first things we baked together. My grandmother was one of the classiest women I know and had a thing for elegance.
She always thought serving tea with madeleins was not only nice but necessary whenever some of her lady friends dropped in for the afternoon. While I didn’t necessarily always enjoy the afternoon tea with her and her girlfriends, I always did enjoy these sweet, fluffy cookies and though these days I am not much of a baker, I make two exceptions, my unsalted Tuscan bread and these delicate, petite cookies that help a strong cup of espresso go down easy.
Preheat oven to 350 degrees. Butter the madeleine molds and dust them with flour.
Add the flour and baking powder to a medium bowl and whisk well.
Add the eggs and the salt in the bowl of a standing mixer with a whisk attachment and whip at high speed until they triple in volume, about 3 minutes. Pour in the sugar then the vanilla seeds. Continue beating for a few moments then add the lemon juice and the zest. Slow down the mixer to a medium-low and gradually add the flour mixture, when all the flour has been incorporated in the mix add the melted butter.
As soon as the butter has been absorbed by the mix turn off the mixer and pour the batter into a large measuring cup. Pour the batter into the molds, filling each mold 2/3 of the way full.
Cool on racks and dust with powdered sugar.