Madeleines
I was
first introduced to Madeleines by
reading about the French writer, Marcel
Proust and how he was carried back into
his childhood by taking a bite out of a
Madeleine. My kids love these exquisite
little cakes and whenever there is a
school event, I go in with my madeleines.
They are pure, simple and tasty; they do
not have any unnecessary sugar. They are
wonderful with tea and also make great
travel snacks. This recipe is my
all-time favorite.
2
Madeleine pans
(if not available, you
can use muffin or cupcake pans)
This recipe makes 24 madeleines.
-
3
whole eggs
- ½
cup sugar
- 1
cup cake flour
- 4½
oz butter (1 full stick and ½ oz)
- 1
tablespoon honey
- 1
tablespoon baking powder
- A
pinch of salt
- Zest
of ½ lemon or orange, finely grated
(or a pinch of ground vanilla bean)
Previous
Night
-
The
night before baking madeleines, melt
the butter in a small saucepan over
low heat.
-
Add
the grated lemon or orange zest to
the melted butter and let stand
aside.
-
In a
mixing bowl, beat the eggs with salt
sugar and honey. Beat until nicely
white and creamy.
-
In
another bowl, sift the flour and the
baking powder together and leave
aside.
-
Then
stir in the sifted flour mixture and
the melted butter to the egg mixture
with a wooden spoon.
-
Cover
bowl and leave the batter overnight
in the refrigerator.
Next
Day
Turn oven on to 350° F
-
Grease
and flour madeleine pans.
-
Fill
halfway with batter.
-
Bake
about 8 to 10 minutes; the peak in
the middle of madeleines should be
white.
-
Once
out of the oven, turn madeleines out
of the molds and leave on a rack to
cool.
-
You
can reuse the pans each time after
madeleines are done for baking more
batter.
-
Once
cooled, sprinkle with confectioner's
sugar for a polished look. These
madeleines will store well in an
airtight container in the
refrigerator for several days
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