Madeleines
Madeleines
These classic French butter cakes are baked in tiny scallop shaped molds. They are always a special treat, both for their flavor and appearance. Once baked, they are dusted with powdered sugar. Madeleines are wonderful served on their own. I made them for a dinner party and paired them up with ice cream and fresh berries. I added vanilla and lemon zest, which is pretty traditional. You can play with the flavorings. I have also made them with orange zest. You can make a spiced version with a little cinnamon and allspice, too.
Madeleines
2 large eggs, room temp
3/4 c. sugar
1 t. vanilla extract
½ t. grated lemon peel
Pinch of salt
1 c. flour
10 tablespoons (1¼ sticks) unsalted butter, melted, cooled slightly
Powdered sugar
Preheat oven to 375°F. Generously butter and flour pans for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 3/4 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in molds. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. If you don’t have enough molds, repeat process, buttering and flouring pans before each batch. Can be made 1 day ahead. Dust cookies with powdered sugar. Makes about 20.
*A metal mold with scallop-shaped indentations, sold at cookware stores.
