Lemon cranberry madeleines and being repetitive

I don’t mean to sound like a broken record, but I have to bring this subject up again: not only is “Love Lost” an amazing song but its video is equally wonderful – click here and then tell me if you agree with me. Or not (just so you know it, I’m a complete sucker for music videos). ;)

And speaking of being repetitive, I’m bringing lemon madeleines back – with dried cranberries, this time.

Lemon cranberry madeleines
adapted from Dorie’s traditional madeleines

2/3 cup (94g) all-purpose flour
¾ teaspoon baking powder
pinch of salt
½ cup (100g) caster (superfine) sugar
finely grated zest of 2 lemons
2 large eggs, at room temperature
6 tablespoons (84g/¾ stick) unsalted butter, melted and cooled
1 cup (110g) dried cranberries, mixed in a bowl with 1 teaspoon flour

Whisk together the flour, baking powder and salt.
Place the sugar and lemon zest in the large bowl of an electric mixer and rub them together using your fingertips until the sugar is fragrant with lemon. Add the eggs to the bowl and, with the whisk attachment or with a hand mixer, beat the sugar and eggs together on medium-high speed until pale, thick and light, 2 to 3 minutes. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter and dried cranberries. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines.
Preheat the oven to 200°C/400°F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess.
Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds. Transfer the cookies to a rack to cool completely.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Makes 12 large or 36 mini cookies – I got 20 regular madeleines (like the ones on the photos, 1 tablespoon-capacity pans) + 9 using a scallop-shaped pan (2 tablespoon-capacity pans)