They’re basically little butter cakes in the shape of a cookie.
Like so many french recipes, they involve a certain amount of patience. Technique (of which, I have none). Careful, (ostentatious) following of instructions. And highly specific tools. Who owns a madeleine pan?!
In the end, you’re rewarded. It’s browned and crispy on the outside and buttery spongy-soft on the inside.
And when they’re fresh-from-the-oven, there’s really nothing like em.
Audio Pairing: Dame de Lotus by Emilie Simon
By July 14, 2014Published:
Madeleines. They're basically little butter cakes in the shape of a cookie. Like so many french recipes, they involve a …
- 1 stick butter or about 115 grams
- 2/3 cup white sugar
- 1 cup all purpose flour plus 1 tbsp
- 2 large eggs
- 1 tsp vanilla extract
- pinch of salt
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- powedered sugar for dusting
- Melt the butter in a small sauce pan until it turns slightly brown,. Spoon 3 tablespoons of butter into a small bowl and set aside. Let the rest of the butter cool.
- In a medium bowl, whisk together flour and sugar. In another bowl, whisk eggs with vanilla, salt, lemon juice and zest until the eggs are frothy.
- Add your wet ingredients (except you butter) to your dry. Mix until just combined. Finally, add the browned butter and stir - It will take a minute for the butter to incorporate.
- Cover your mixture and refrigerator for at least an hour. Add the remaining 1 tbsp flour to the 3 tbsp butter and stir. Brush the insides of the madeleine tin with the mixture, then freeze the pans for at least an hour.
- Preheat the oven to 350°F/175° C. Scoop 1 conservative tbsp of batter into each tin.
- Bake for 8 minutes, the rotate pan and bake for another 5 minutes. The madeleines should be brown around the edges and have a little circular bubble on the 'back'.
- Remove from the oven and let cool. Tap the madeleine tin and let the madeleines pop from their mold. Once cooled, dust with powdered sugar.
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