Recipe
Madeleines
Time: 30 minutes (more if making in batches)
Yield: Makes about 20
| 2 eggs (about 100g) 135 grams sugar 4.5 grams vanilla extract (1 teaspoon) <1g grated lemon peel |
Pinch of salt 125 grams flour 140 grams unsalted butter, melted and cooled slightly Powdered sugar |
Preheat the oven to 375°F. Generously butter and flour the pan for large madeleines (about 3 x 1¼ inches).
Beat eggs and sugar in a large bowl just until blended. Briefly beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended.
Spoon ~1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes.
Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. Dust cookies with powdered sugar.
Notes
You can skip the buttering/flouring if using a rubber mold, but you may experience some breakage.
You’ll note that I repeat “just until blended” a handful of times in the above. Over-blending will change the consistency of the cookie.
Most people have just one madeleine pan. That means this recipe will take a while, as you must wait for the cookies to cool a bit in the pan before removing. I’ve found that cooling is largely unnecessary in the rubber mold--but add a delicious crunch if using a metal pan.
These can be made a day ahead, but don’t push things beyond that. Nothing is worse than a stale madeleine.
Freeze any leftover cookies, in the rare situation where there are actually leftovers.
Adapted from Bon Appetit, January 2000