Saturday, July 30, 2011

Classic Madeleines

Madeleines are a classic French pastry.  Technically it is a cake batter, but once they are baked it becomes a cross between cake and cookie.  Originally, I was going to post this recipe as the cookie for Cookie Corner for August.  Then I started thinking, it really is a cake. Besides a have a "cool" idea for August's cookie.

It is an easy treat to make.  It can be modified with different extracts and fruit zests. Also think about adding cocoa powder or mini chocolate chips to the batter.  All very delicious.

To make Madeleines you need a Madeleine pan.  It is a metal mold with a scallop shape.  You can find them at any bakeware supply store, and they are inexpensive.  My pan was $10.00 and can make 12 standard size cakes. You can find mini scallop shape pans which make 24 at a time.  The recipe for today is for the standard size.

recipe (adapted from Epicurious) makes about 20

2 large eggs
2/3 c. sugar
2 tsp. vanilla extract
1/2 tsp. lemon zest (or orange zest)
pinch of salt
1 c. flour
10 T. butter, melted and cooled

Preheat oven to 375 degrees.  Butter and flour pan; set aside.  In a large bowl combine sugar and eggs.  Add vanilla and lemon zest. Slowly add flour and salt until just combined.  With a mixer on low speed, gradually add the cooled butter in a steady stream.  Mix until just blended.  Fill mold with a scant tablespoon of batter.  Bake for 13 to 16 minutes, until the edges are just turning golden brown.   Allow to cool for a minute in the pan, and them transfer to a wire rack.  Once completely cooled, dust with powder sugar.

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