Yesterday’s post got me in the mood for something french, so I’m bringing back these madeleines (in both original and chocolate) from the recipe vault.*
Madeleines are a perfect hybrid of cookie and cake. So perfect that you might even convince yourself you can have 3 or 10 because (1) they’re pretty small, (2) they’re deceptively light, and (3) they’re french and you can pretend you’re cultured. Whatever your reasons, you have my support.
Madeleines are fluffy and cloudlike all without the use of baking soda or powder. The key to the sponge-like batter (known as a genoise) is in the beating, sifting and folding, so have fun with it. Enjoy!
- 2 eggs
- 3/4 tsp vanilla extract
- 1/8 tsp salt
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 1 Tbsp lemon zest
- 1/4 cup butter
- 1/3 cup granulated sugar for sprinkling
- Preheat oven to 375 degrees. Butter and flour a 12-madeleines (3-inch) pan.
- Melt butter and let cool to room temperature.
- In bowl of your stand mixer, beat eggs, vanilla and salt at high speed until light and fuffy
- Continue beating and gradually add sugar. Continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed.
- Use the tip of a knife to loosen madeleines from pan; flip onto cooling rack. Immediately sprinkle warm cookies with granulated sugar or wait for them to cool off a bit and sprinkle with powdered sugar.
- Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour. Combine the cocoa powder with the flour and sift as you would.