These cookies are some of the best I know when I arrive in France, and now I have started making them myself. I bought the mold together with Malin Gimle, @lakompott, at the famous E.Dehillerin in Paris. Thanks for the trip! ;) One serving makes 16 cakes.
Ingredients
- 100 g dairy butter
- 2 x eggs
- 80 g sugar
- 120 g plain white flour
- 1 pinch salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Method
- Place the madeleine mold in the freezer.
- Brown the butter in a small saucepan over low heat. Let it cool slightly while you prepare the rest of the batter.
- To a large bowl, beat the eggs and sugar until the mixture is light and fluffy. A mixer or a stand mixer works well for this.
- Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg and sugar mixture using a spatula.
- Grease the madeleine mold well with some of the melted butter, and dust with a little flour to prevent the cakes from sticking. Tap off the excess flour.
- Pour the melted butter along the edge of the bowl and gently fold it into the batter along with the vanilla extract and lemon zest.
- Let the batter rest in the refrigerator for about an hour.
- Preheat the oven to 190°C (375°F).
- Fill the madeleine molds with batter, about 2/3 full.
- Bake the madeleines in the middle of the oven for 8-9 minutes, or until they are golden brown around the edges.
- Let the cakes cool in the mold for a few minutes before gently loosening them and transferring them to a wire rack to cool completely.
- Dust with a little powdered sugar right before serving. Madeleines taste best when they are fresh, but you can store them for a couple of days in an airtight container.
