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 the pans at just about any cookware store and, natch, at countless online purveyors.
- 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, preferably organic
- Pinch salt
- 1 cup all-purpose flour, plus more for the pan
- 10 tablespoons (5 ounces) 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 with indentations that measure 3 inches by 1 1/4 inches.
- 2. With an electric mixer on medium-high speed, 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 slow, steady stream, beating just until blended. Spoon 1 tablespoon madeleine batter into each indentation in the madeleine pan.
- 3. Bake until the madeleines are puffed and golden brown, 13 to 16 minutes. Let the madeleines cool in the pan for 5 minutes, then gently remove the cookies and transfer them to a wire rack to cool completely. Dust the madelines with confectioners’ sugar just before serving. (The cookies can be kept at room temperature for up to 1 day. Best to dust them with sugar only just before serving.)
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Madeleines Recipe © 2006 Ruth Reichl. All rights reserved.