Ooh là là is oh-so-easy when you turn to madeleines as your signature holiday baked good. The tender, scalloped tea cakes are as simple to prepare as a batch of muffins, and the make-ahead batter is ready to bake when you are.
1 Microwave butter and lemon zest in measuring cup for two 10-second intervals, or until just melted. Cool.
2 Whisk together 3⁄4 cup flour, 2 Tbs. sugar, and baking powder in small bowl.
3 Beat 1⁄3 cup sugar, egg, egg yolk, lemon juice, vanilla, and salt in medium bowl with electric mixer at medium-high speed 2 minutes, or until slightly thickened and smooth. Sift 1⁄3 of flour mixture over bowl; fold in gently, using flexible spatula. Repeat 2 more times. Now fold in butter mixture in 3 parts, reserving 1 Tbs. (Do not overmix.) Scrape down sides of bowl, and cover.
4 Brush 12-shell madeleine pan with large (3- by 2-inch) molds using remaining 1 Tbs. butter mixture to coat. Sift remaining 3 Tbs. flour over pan. Invert pan, and tap off excess flour. Refrigerate batter and pan overnight, or up to 5 days.
5 Preheat oven to 375˚F. Drop 1 Tbs. batter into each prepared shell of madeleine pan. Do not spread batter. Bake madeleines 11 minutes, or until edges are brown and raised center bumps are firm to touch. Turn out madeleines onto towel-lined rack. Arrange rounded-side down to prevent rack marks. Cool, then store in airtight container up to one week.