Instructions

• Cut the butter into tablespoons and place them in a heavy saucepan over medium heat. Once the butter has fully melted, reduce the heat to low and continue cooking, stirring or swirling occasionally, until the milk solids sink and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl.
• Stir the vanilla extract and the finely grated lemon zest into the browned butter, then set the bowl aside to cool until the butter is warm or at room temperature (not hot).
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the room-temperature eggs. Begin beating at medium speed and slowly add the granulated sugar a little at a time. After all the sugar has been incorporated, increase the speed to medium-high and whip until the mixture is very thick and pale in color, about 3 to 4 minutes.
• Turn the mixer off. Using a silicone spatula, gently fold the flour mixture into the whipped eggs in three additions, stirring only until each addition is just combined (do not overmix).
• Fold the cooled browned butter mixture into the batter until just combined. Be gentle so the batter keeps its air.
• Cover the bowl and refrigerate the batter for at least 4 hours and up to 2 days.
• About 30 minutes before baking, preheat the oven to 375°F. Generously brush each mold of a madeleine pan with butter, then lightly dust with flour and tap out any excess.
• Using a medium cookie scoop, place a level scoop of batter into the center of each mould; do not spread the batter.
• Bake the madeleines for about 12 minutes, or until the characteristic “bellies” have risen and the outsides are golden brown.
• Remove the pan from the oven and set it on a cooling rack. Let the madeleines cool in the pan for 1 to 2 minutes, then gently loosen each one and remove. If any stick, carefully run a small knife around the edge to release them.
• If desired, dust the madeleines with the sifted confectioners’ sugar and serve warm.