The taste of summer.  Bright fresh citrus in the form of red grapefruits.  Pretty pinkish color throughout these delicate, sponge-like cookies.  Perfectly shaped into sea shells – which is another favorite of mine in the summer – the beach.  These cookies are perfect!

I borrowed a madeleine pan a few weeks ago from a friend at church.  Then I realized today that I had accidently not juiced a red grapefruit – then I hopped off the couch and ran to the kitchen to make these.  Glad I always have butter and eggs.

As long as you follow the directions and spray the pan – these are really fool-proof cookies and the entire plate will disappear shortly!

4 eggs

2/3 cup sugar

1/4 tsp kosher salt

1 tsp vanilla

1 cup flour

3/4 of a grapefruit – zested

1/4 cup unsalted butter, melted

Glaze:

powderered sugar

fresh squeezed ruby red grapefruit juice

In a mixer, mix together eggs, sugar, and salt for about 8 minutes on low-medium speed until thickened.  Then add the vanilla and zest.  Then the flour until well-combined.  Finally, add in the melted butter.

Well grease your madeleine pan (I used pam).  Use a cookie scoop to get the batter in the molds.  Bake at 375 for about 9 minutes, depending on your oven.  Let cool slightly, pop out of pan.

Mix glaze until you get your desired consistency.  Drizzle over warm cookies.  Enjoy!