Madeleines
Madeleines are small sponge-like cake. however, through out the years people lean more over to the cookie side, since you typically have them with tea or coffee.
Servings: 16
Calories:
Ingredients
- 3 eggs
- ⅔ cups granulated sugar
- 1-½ tsp lemon zest
- ½ tsp pure vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salte
- 6 tbsp sweet salted butter
Instructions
- Beat eggs with sugar until pale yellow and now add zest.
- Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
- Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
- Preheat oven to 350F.
- Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
- Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.
- Bake 7 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
- Once cooled completely and dust with powdered sugar and serve!
- These are best eaten the day they are made. Batter can be made 2 days ahead of time.
Notes
Batter can be made 2 days ahead. Batter MUST rest for at least 1 hour in the fridge in order to get that "traditional madeleine hump".
This is not the time for those silicone wonder molds. Non-stick metal all the way! I find those silicone molds don't allow for even browning like the non-stick metal does.