Madeleines are a French classic. Neither a cookie nor a cake, they are made from a light spongecake (or genoise) batter and baked in special shell-shaped molds. They are perfect with a cup of tea or a latte or... instead of a cookie, serve a madeleine with a dish of ice cream or fruit. C'est delicieuse!
MADELEINES
2 T softened butter
2 eggs
1/4 cup sugar
1/2 t vanilla extract
1/2 cup all-purpose flour, sifted three times
1/4 cup unsalted butter, melted and cooled to room temperature
Preheat your oven to 375 degrees F.
Thoroughly grease the madeleine molds with the softened butter. Place the eggs, sugar and vanilla in the bowl of your electric mixer. Beat until it is tripled in bulk, or a thick ribbon drops from the beater when it is lifted from the bowl. With a rubber spatula, fold in the flour, a tablespoon or two at a time. Then, gradually fold in the melted butter. Spoon the batter into each shell of the the madeleine pan until two-thirds full. Bake for 8 to 10 minutes, until the cakes are lightly browned. Remove the madeleines from the molds to cool on a wire rack.
*Add poppy seeds for a festive variation.
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