I have loved Madeleines for as long as I can remember. They are one of my favorite comfort treats followed by Chocolate and I enjoy having them with a cup of coffee. Last night finally, after weeks of promises to my family, I got to use the Madeleines mold set I bought a couple of years ago from Bed Bath & Beyond. The air is still filled with the smell of freshly baked Madeleines, taking me back to my childhood. Another favorite food smell of mine are Crepes, Croissants, Empanadas as they remind me of my Mother.
My Madeleines are a little ‘dorées’, just the way I like them. They were very soft inside as I let the butter melt substantially before adding it to the rest of the ingredients and blending it all together.
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- Pinch of salt
- 1 cup all purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Preheat oven to 375°F. Generously butter and flour pan for large Madeleines (about 3 x 1 1/4 inches).
Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in the pan. Bake until puffed and brown, about 16 minutes.
Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.