See Also: Desserts
"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 butter, softened
1 cup sugar (whirl it in the food processor before measuring)
1 cup sifted or lifted cake flour
1 Tablespoon brandy
1 teaspoon real vanilla
1/2 teaspoon fine lemon zest
Preheat oven to 425º. Microwave butter in glass measuring cup 30-40 seconds on half power, to soften but not to melt. Set aside.
In electric beater, beat eggs and sugar 2-3 minutes, until thick and lemon colored. Gradually add the flour, slowly the butter, and then the brandy, vanilla and zest. Do not over mix. Lightly brush a little oil or butter into each madeleine mold cavity. Fill each opening nearly to the top. Bake about 10 minutes. They should pop up and form a dollop on the top. Contrary to how we see them pictured in magazines, madeleines are served with the bump side up and scallops down. While still warm, sprinkle with powdered sugar or cocoa powder, or dip one end of each into melted chocolate. Place on waxed paper to harden.
Recipe created 1994-05-30.
© 1996-2013 Dorothy McNett. All Rights Reserved.