⅓cupheavy cream or milkCan substitute dairy-free milk
Preheat oven to 350 degrees F. With a pastry brush, use 2 tablespoons of the melted & cooled butter to generously grease each of the 12 molds in the madeleine pan. Be sure to reach within each of the mold grooves for full coverage. Dust the pan molds with flour, tilting it around and gently tapping to move the flour over all of the molds and ensure even coverage. Once each mold is fully floured, tap the pan to remove excess flour. Set aside.
In a stand mixer, combine sugar, eggs, and salt. Beat on medium speed until the mixture is thick and a pale color (about 4-5 minutes). Add in the vanilla and almond extracts, and reduce to low speed. Slowly add the flour and beat until all of the flour is just incorporated.
Add the lemon zest, and then, using a rubber spatula, gently fold in half of the melted and cooled butter. Then fold in the remaining half of the butter.
Fill each of the molds evenly with the batter. Bake at 375 degrees in the center rack for 8-12 minutes, just until the edges have slightly turned a golden brown and the madeleines spring back a bit when lightly touched.
Remove cookies from the pan onto a wire cooling rack and allow to cool at room temperature for about 10 minutes.
Meanwhile, make the white chocolate dip. Place white chocolate chips in a large heatproof glass bowl. Heat the cream in a small saucepan and bringing it to a low rolling boil. Remove from heat and slowly pour over the white chocolate chips; whisk together until the chocolate mixture is smooth.
Dip each madeleine into the white chocolate, and then immediately decorate with your choice of sprinkles and place on wax paper (or return to the wire rack). Allow the decorations and white chocolate to set before serving.
Makes 12 madeleine cookies. Storage: store in an airtight container at room temperature for up to five days.
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