Lime Zest Madeleines

The Perfect Purée

    • 2 tsp. The Perfect Purée of Napa Valley Lime Zest, thawed
    • 1/2 cup unsalted butter
    • 2 large eggs, room temperature
    • 1/2 cup granulated sugar
    • 1 tsp. pure vanilla extract
    • 1 cup sifted all-purpose flour
    • 1/2 tsp. baking powder
    • 1/8 tsp. salt
1. Melt the butter and set aside to slightly cool.
2. Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beaters. Beat in the Lime Zest and vanilla extract until combined.
3. Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula, gently fold into egg mixture.
4. Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.
5. Cover the batter and chill in the refrigerator for 30-60 minutes.
6. During the last few minutes of chilling, preheat the oven to 350°F.
7. Grease the madeleine pan.
8. Place 1 tbsp. of batter into each scallop.
9. Bake for 10-12 minutes.