Madeleines.

 I may have a new obsession...Madeleines.  You know...the fluffy french butter cakes shaped like shells.  While the Madeleines from BJs may be delish nothing beats warm homemade ones, and they are oh so easy to make.  Someone gave me a silicone Madeleine pan so naturally I had to make myself a batch...or two.

• 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
• 
  
• Preheat oven to 375 degrees F. Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• 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. ****VERY IMPORTANT TO INVEST THE TIME MAKES THEM LIGHT AND FLUFFY
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

Ingredients lined up ready to go

Light fluffy batter ready to go....

Finished product

I also melted some chocolate and dipped them...while they tasted amazing they were a bit on the messy side so there are no pictures of it. 

My next venture with the pan will be attempting these Coconut Madeleines

I love the look of the minis too....Make sure you don't over cook them

Gobel Nonstick Mini Madeleine Mold