Most people, including me, call madeleines a cookie, but they’re actually tiny French cakes. They bake up light and delicate with a rounded middle. They can be served as dessert, or they make a great combo with coffee or tea. Some bakers say these should be served immediately, but I like them best on the second day.
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Madeleines
2 large eggs, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 pinch salt
1 cup all-purpose flour
10 tablespoons unsalted butter, melted and cooled slightly
Additional butter and flour to grease pans
Melted chocolate or powdered sugar, if desired
Preheat oven to 375 degrees F. In a small bowl, melt enough butter to grease pans. Stir in a small amount of flour, then brush madeleine pans with the mixture, set aside.
In the bowl of an electric mixer, beat eggs and sugar until blended. Beat in vanilla extract, lemon zest, and salt. Add flour, beating just until blended. Gradually add the melted butter, pouring down the side of the bowl in a steady stream, beating until blended. Spoon 1 tablespoon batter into indentations in prepared pan. Bake until puffed and brown, about 10 – 15 minutes. Remove from oven and invert pan to remove cookies to a wire rack. Allow to cool, then dip one end of each cookie in melted chocolate or dust with powdered sugar, if desired. Makes about 20 cookies.
My one granddaughter and I made these recently, Anita, after borrrowing a pan from a friend. We loved them! Yours look so pretty.
Thank you, Kitty! I love the texture of Madeleines, and I think they are equally good plain, dusted in powdered sugar, or chocolate-dipped.