I have always wanted to bake Madeleines. I have had a silicone Madeleine pan for quite a while now and had never used it. Today was the day.
Ahhh . . . . Madeleines. That little French butter cake that most (non-French) people think of more as a cookie.
Madeleines have a classy, somewhat literary reputation . . . . having served as Proust's muse in his famous "Remembrance of Things Past." They are delicious when eaten just from the oven and cooled until barely warm.
They will keep for a day or two in an airtight container, but will start to lose that nice crisp texture after awhile, so I do recommend eating on the day. These are lemon scented ones . . . but you can find recipes for just about any flavor.
Chocolate, rose, vanilla, lavender, and orange are all popular versions. Some people like to add mini chocolate chips and still others add a glaze. I was quite happy with just a dusting of icing sugar.
I confess I can no longer tell you where I got the original recipe from. I had written it down quite some time ago, when I first got my pan. I really should know better than that. In any case . . . these were quite good, although I did not get the bump that people like to see on the bottom side. Apparently if you freeze the pan before filling and baking this helps. I will try that next time!
*Lemon Madeleines*Makes 24Printable Recipe
Little lemony puffs of air. You will need a Madeleine pan for this, or a mini muffin tin.
2 large free range eggs2 TBS caster sugar2 TBS icing sugar2 tsp finely grated lemon zest35g of self raising flour (1/4 cup)35g of plain flour (1/4 cup)75g of unsalted butter, melted (scant 1/3 cup)1 TBS fresh lemon juiceicing sugar to dust
Beat the eggs, sugars and lemon zest with an electric whisk until they are thick and light yellow and trail a ribbon when you lift the beaters out of the bowl. Sift both flours together three times. Sift again over top of the bowl of egg mixture.Add the lemon juice to the melted butter and pour down the side of the bowl into the batter. Fold all together with a metal spoon.
Drop by heaped tablespoons into each hole of the tin. Bake for 10 minutes until risen, set and golden about the edges. Tip out onto a wire rack to cool completely. Sift icing sugar over the cooled madeleines to serve. Store any leftovers in an airtight container.
I have tried storebought ones before and always found them disappointing, not at all like what I have read about, which is why I have wanted to make my own. I was really quite pleased. Hopefully one day I will get the little hump which is desired!