Madeleines with Citrus, Molasses and Nutmeg Yields: 60 small madeleines 5 eggs 1/2 cup plus 2 tablespoons sugar 1 3/8 cups plus 2 tablespoons unbleached all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon Kosher salt Large pinch ground anise 1 teaspoon freshly grated nutmeg 1 cup (2 sticks) unsalted butter, more at room temperature for buttering molds 1/4 cup molasses 2 1/2 tablespoons dark brown sugar Grated zest of 1 orange Grated zest of 1/2 lime Directions: In a mixer fitted with a whisk, beat together eggs and sugar until fluffy. Remove bowl; sift flour, baking powder, salt, star anise powder and nutmeg over egg mixture, and fold gently until just mixed. In a small pan, melt butter over low heat. Add molasses and brown sugar, and stir until dissolved. Stir in orange and lime zest. Pour this into batter and fold together. Spoon batter into a pastry bag fitted with a small (about 1/4-inch) round tip. Refrigerate for at least 2 hours, or overnight. Preheat oven to 375 degrees. Generously butter a madeleine pan (with small or large molds). Pipe batter into molds, so they are three-quarters full. Bake until madeleines form humps and are nut brown around edges, 6 to 8 minutes, longer if using large molds. Remove from oven, and bang pan on a countertop to release madeleines from molds. Carefully lift off any that stick. Place in a folded napkin to keep warm. Repeat with remaining batter.