This cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust. Enjoy a madeleine with tea, just as the narrator did in Swann’s Way.–Ruth Reichl
LC Sorta Goes Without Saying Note
Sorta goes without saying, but for this recipe you’ll need a madeleine pan, which is a metal mold with scallop-shaped indentations that result in madeleine-shaped cakey cookies. You can find them at just about any cookware store and, natch, online.
- Quick Glance
- 20 M
- 1 H
- Makes about 20
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- Pinch salt
- 1 cup all-purpose flour, plus more for the pan
- 10 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
- Confectioners’ sugar
- 1. Preheat the oven to 375°F (190°C). Generously butter and flour a madeleine pan (each indentation should measure 3 inches by 1 1/4 inches).
- 2. With an electric mixer, beat the eggs and the sugar in a large bowl just until blended. Beat in the vanilla, lemon zest, and salt. Add the flour and beat just until blended. Gradually add the cooled melted butter in a steady stream, beating just until blended. Spoon 1 tablespoon madeleine batter into each indentation in the madeleine pan.
- 3. Bake until they’re puffed and brown, about 16 minutes. Let cool in the pan for 5 minutes, then gently remove the cookies and transfer them to a wire rack to cool completely. Repeat the buttering and flouring pan before each batch. (The cookies can be kept at room temperature for up to 1 day.) Dust the madelines with confectioners’ sugar just before serving.
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Madeleines Recipe © 2006 Ruth Reichl. All rights reserved.