Madeleine

av Mammapia
Vegetarian
90

porsjoner

1
Madeleine

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.

ingredienser

  • 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

fremsgangsmåte

  1. Place the madeleine mold in the freezer.
  2. Brown the butter in a small saucepan over low heat. Let it cool slightly while you prepare the rest of the batter.
  3. 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.
  4. Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg and sugar mixture using a spatula.
  5. 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.
  6. 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.
  7. Let the batter rest in the refrigerator for about an hour.
  8. Preheat the oven to 190°C (375°F).
  9. Fill the madeleine molds with batter, about 2/3 full.
  10. Bake the madeleines in the middle of the oven for 8-9 minutes, or until they are golden brown around the edges.
  11. 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.
  12. 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.

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