Issue Date: November, 2009
Serves: Makes 24 cookies
Myra O’Neill, The Herb Society of America, South Jersey Unit, for Louisiana Cookin
Preheat oven to 375ºF. Lightly grease madeleine pans. Beat eggs and yolk until light in color, about 5 minutes. Beat in lemon juice, vanilla, and salt. Fold in flour and sugar, mixing well. Drizzle butter over the batter and fold in. Refrigerate batter for 30 minutes. Spoon 1 tablespoon batter into each madeleine mold and top with a lemon balm leaf; cover with more batter. Bake for 20 to 25 minutes.