Mini bite-size Madeleines (French Butter Cakes)

For some reason, I have never imagined myself making Madeleines from scratch. To me, there is something special about these cute little French shells, that makes me feel like I will not be able to create them just like the ones in cafes.  Well now I made it! And I am excited to share with you how delicious they are - every bite is just as airy as clouds, with a mouthful of butter and sweetness. The next day after I experimented my first batch, I couldn't wait to create another batch with 3 flavors! I just became addicted to baking madeleines! 

Yield 12 regular size 3-inch Madeleines or 36 minis (1/2 inch) (which is what I made)

Ingredients:

2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration (optional)

Steps:

1. Preheat oven to 375 degrees °F (190 degrees °C). Butter and flour 12 madeleine molds (or 18 madeleine molds); set aside.
2. Melt butter and let cool to room temperature.
3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds until full
7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. For mini ones, bake about 5 minutes of less, do not bake too long or they will get too dry
8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar (optional, I skipped this step)

Tips:

1. The folding part is key. Do not over mix, only fold in the flour lightly until just combined
2. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea
3. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour