I must thank my friend Ryan, who is the reason behind these madeleines. Let me explain.
So, why do I have a madeleine pan, you are asking?
It was a gift from a generous friend. Ryan asked if I’ve ever made these cookies before and I hadn’t. I told him of my dislike of unitaskers, so he agreed to buy me a pan if I would make madeleines for him. I thought that was a great deal………and so did he!
My new motto is: “Will Cook for Kitchen Gadgets”
A quick note about the plate: I found it at an estate sale in my neighborhood marked for 25 cents. The two ladies selling it were arguing about how the price was marked incorrectly and should have been more. But, they gave it to me for the sticker price anyway. I got home and Googled it and found out that this Spode China, named “Chinese Rose” was worth about $20!! Gotta love a bargain!
So, here we have four large eggs.
Beat them until they have doubled in volume.
Next, add sugar and continue beating until you get this ribbon consistency. The whole idea behind this is that you want to incorporate lots of air into the batter to make these cookies light and fluffy.
Zest one large lemon. This is a meyer lemon from my backyard, but you can use a regular lemon.
Sift the flour into the batter and fold it in with your spatula, making sure not to stir. Folding minimizes the air loss in the batter.
After I took this picture, I strained the butter through a paper towel, so that the butter solids stay out of the batter.
Here are these delectable cookies.
But, this is not the pretty side……..
I just love the golden brown color. The shape is so unique too. My first bite was heaven! I could hear my teeth bite through the crunchy edges and next I tasted the butter. As I started to chew, the subtle lemon flavor hit my tongue. The texture is also light and fluffy, the air trapped in the batter sure did its job.
These would be lovely to share with a friend over a cup o’ tea!!
Or, you can just shove them in your mouth while standing over the sink…………..what?!
Adapted from 101 Cookbooks
1 1/2 sticks unsalted butter (6 ounces)
3/4 cups all-purpose flour
4 large eggs
a pinch of salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
a bit of extra flour for dusting baking pan
Special equipment: A madeleine baking pan, regular or small
Preheat oven to 350 degrees F.
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
While the melted butter is cooling, to grease the madeleine molds – get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour, or you can skip this process if you have a nonstick pan.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula, fold in the lemon zest and vanilla (just until mixed).
Sift the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture, only stirring enough to bring everything together.
Spoon the batter into the molds, filling each mold 2/3 full.
Bake the madeleines for 12 – 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes 2 -3 dozen regular madeleines.