Easy and delicious –fairly authentic recipe, crispy on the outside and soft on the inside. Madeleines – these little tea cakes were made famous by Marcel Proust. Enjoy.
1 ¼ cups all purpose flour
1 teaspoon baking powder
pinch of salt
1 teaspoon pure vanilla extract
¾ cup confectioner’s sugar (plus extra for dusting- optional)
grated rind and juice of 1 lemon of orange
6 tablespoons unsalted butter (room temperature)
Directions for Madeleines
- Preheat oven to 350 F. Generously butter a 12 cup “Madeleine” pan. Sift together the flour and baking powder.
- Using an electric mixer, beat the eggs and confectioner’s sugar for 5 minutes, until (thick and creamy) and the mixture forms a ribbon when the beaters are lifted. Gently fold in the lemon or orange rind and juice, also add vanilla and salt.
- Beginning with the flour mixture, gradually add cooled melted butter in steady stream, beating just until blended.
- Allow the mixture to stand for 10 minutes, and then carefully spoon into the pan. Tap gently to release any air bubbles.
- Bake for 14 minutes, rotating the pan halfway through cooking until a skewer inserted in the center comes out clean. Turn onto a wire rack to cool and dust with confectioner’s sugar before serving (optional)
“Little Tea Cakes” – Madeleine’s
- You can use a muffin pan for making “Madeleine’s”- preferably with a nonstick coating. The cakes won’t have characteristic ridges and shell shape but they are quite pretty dusted with a little confectioner’s sugar.
- Instead of vanilla, lemon zest or orange you can use coconut, or other flavorings.
- A metal mold with scallop-shaped indentations, sold at cookware stores.
- I’ve even swapped oat flour for a gluten free option and they were unbelievably amazing.
PHOTO CREDIT : Foodiesfeed.com