Classic Madeleines

My dad first introduced me to Madeleines. It's one of those special foods that I really only make with him. We make them because, 1. they are French, and we have French blood, 2. my full name is Madeline (pronounced the same as Madeleine), and 3. because, of course, they are yummy and pretty.

Traditionally they are little shell-shaped, lemon flavored cakes to go with tea; they were created by the French (and therefore have a lot of butter). We've gone through quite a few Madeleine recipes over the years because we don't make Madeleines often enough that we remember our thoughts on previous recipes, or for that matter, what recipe we even used! We always make the traditional lemon Madeleines, but there are variations. This recipe is nice and light and fluffy, with a very light lemon flavor (they could use a little more lemon zest for more flavor). Madeleines are definitely best served fresh out of the oven. We've tried saving some left overs, but they never taste quite the same. Freezing we haven't tried, but is an idea that sometime I will test.

This time our Madeleines turned out perfect!

Madeleines

Makes 18-24 3-inch Madeleines

Ingredients:

2 eggs

1/2 cup sugar

1 tsp. grated lemon rind, or 2 tsp. grated orange rind

1 tsp. vanilla extract

1/4 tsp. salt

1 cup flour

8 Tbs. butter, melted and cooled slightly, plus about 4 Tbs. softened butter

Directions:

1. Preheat the oven to 400ºF. Smear about 1/2 teaspoon softened butter over the inside of each form–don't leave any bare spots (this is easiest using your fingers).

2. Combine the eggs, sugar, and lemon or orange rind in a large mixing bowl, and stir them together.

3. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger.

4. Remove from the heat and beat with a mixer at high speed until fluffy, pale yellow, and tripled in volume, about 3 minutes. Add the vanilla and salt.

5. Dump the flour into a sifter or strainer, sprinkle half of it over the egg mixture, and fold it in. Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and fold gently just until the batter is mixed.

6. Spoon a generous tablespoon of batter into each prepared mold (or fill each mold about 3/4); do not spread it evenly, it will level itself in the oven. Bake for about 10 minutes, until the edges of the cakes are golden and they lift easily from the molds.
7. Remove and transfer the Madeleines to a rack to cool. Serve within a few hours, or wrap them airtight and freeze. Serve plain, or sprinkle the ribbed side with powdered sugar.

Note: if you have only one pan, let the mold cool after each batch, wipe it out, grease with butter, then refill with batter and bake again.

Recipe adapted from: The Fannie Farmer Baking Book by Marion Cunningham, 1984