Issue Date: November, 2009
Serves: Makes 24 cookies
Pairings:
Courtesy of:

Myra O’Neill, The Herb Society of America, South Jersey Unit, for Louisiana Cookin

Ingredients:

• 3 eggs, plus 1 egg yolk
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 1/4 cups all-purpose flour, sifted
• 2/3 cup superfine sugar
• 1/2 cup unsalted butter, melted
• 24 lemon balm leaves, chopped

Instructions:

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.