Madeleines

 

2 large eggs

½ cup sugar

5 T. butter, melted & cooled slightly

¾ cup all-purpose flour

1 t. baking powder

Grated zest of ½ lemon

¼ t. vanilla extract

In a large mixing bowl or the bowl of an electric mixer, whisk or blend the eggs and sugar until frothy.  Add the cooled melted butter, blending well.  On low speed or with the whisk, add the flour, baking powder, lemon zest and vanilla until blended.  Cover the bowl with a towel and set aside to rest for 1 hour.

Preheat the oven to 375*.  Butter and flour the madeleine molds.  Whisk the batter for a moment to remix, then spoon the batter lightly into the molds, filling them three-quarters full.  Bake until the cakes are risen and golden, 10 or 11 minutes.  If the madeleines start to brown before the crown has risen, open the oven door slightly and continue to bake until they have risen. 

As soon as the madeleines are done, carefully remove them from the tins onto a wire rack.  Serve immediately.  The madeleines can also be cooled on a rack and stored for several days in an airtight container.

Makes about 15 madeleines (25 minis).

From Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries, page 74

 

Chocolate Madeleines

 

2 eggs

½ cup sugar

¼ t. vanilla

pinch salt

6 T. butter, melted & slightly cooled

3/8 cup of flour (the mark just above 1/3)

¼ cup cocoa

 

1.         Melt the butter & allow to cool slightly.

2.         Whisk eggs & sugar until thick & lemon-colored.  Add the vanilla & salt.

3.         Fold in the flour & cocoa, then the melted butter.

4.         Allow the batter to rest for 1 hour.

5.         Heat the oven to 425*.

6.         Butter the madeleine pans then spoon in the batter to 3/4ths full.

 

Bake the madeleines about 7-9 minutes; immediately turn out of molds onto cooling racks.

Use your browser’s “back” button to return from whence you came

Madeleine Pan

© Rod Mann

Or click here to go to the Home Page