Having purchased my longed-for Madeleine baking pan, I finally made the delicate cookie-cakes a few days ago. No one, on either side of the family, has ever made Madeleines, so I had no idea what to expect. The only thing I had to go on was my memory of how incredibly delightful were the Madeleines made by the mom of my dear friend, Christine. I carefully followed the recipe below:
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
pinch of salt
1 cup all-purpose flour
10 tablespoons (1 1/4 sticks) of unsalted butter, melted, and slightly cooled
Preheat oven to 375 degrees. Spray Madeleine pan with cooking spray or generously butter. Using electric mixer, beat the eggs and 2/3 cup of sugar in a large bowl just until blended. Beat in vanilla, lemon zest and salt. Add flour; beat just until blended. Gradually add cooled melted butter in a steady stream, beating until just blended.
NOTE: At this point, I freaked out a little, as my “cookie-ish” batter suddenly turned in a runnier “cakey” batter. I tried to have a little faith in myself, and after baking the first batch, I realized that is what is supposed to happen to the batter.
Carefully spoon batter into each Madeleine indentation in the pan, like this:
Bake until puffed and browned around the edges: 6-8 minutes for small Madeleines, 14-16 minutes for large Madeleines. Cool for 5 minutes, then gently remove each Madeleine from the pan. Repeat the process, spraying or buttering the pan before each batch.
For a final, yummy flair, dust the cooled Madeleines with powdered sugar. Now, my mom has this gorgeous, scalloped China plate with exquisite little blue flowers on it, and I dug it out. See, I believe that elegant little cookie-cakes deserve an elegant presentation.
These are so light and delightful and go fabulously with black coffee or tea. It is not possible to eat just one.