Madeleines Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at A popular old recipe from France. Makes 24 madeleine. "I raised to my lips a spoonful of the cake...a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place" by French novelist Marcel Proust.

3/4 cup unsalted butter
zest of half the lemon (1/2 teaspoon)
1 tablespoon brandy or lemon juice
1 teaspoon vanilla extract
2 eggs
1 cup raw sugar
1 cup all purpose unbleached flour (or cake flour)
powdered sugar or cocoa powder for sprinkling. if desired

Preheat oven to 425. Lightly brush a little oil into each madeleine mold cavity and set the pan aside. Melt butter in glass measuring cup 30-40 seconds in microwave to soften / melt but not to get hot. Whisk in the lemon zest, brandy or juice, and vanilla. Set aside.
With electric beater, beat eggs and sugar 4 - 5 minutes, until thick and light and fluffy. Remove the beater and with a spatula gently and gradually add the flour, and then slowly the butter mixture. Do not over mix. Using a tablespoon (takes about 2 tablespoons for each cavity) fill each opening nearly to the top. Bake about 8 - 10 minutes. They should pop up and form a little dollop on the top. While still warm, sprinkle with powdered sugar or cocoa powder if desired.

Recipe created 1994-05-30.

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