Madeleines

Madeleines
from Gourmet
January, 2000
Makes about 20

This cookie launched a thousand memories — and a literary masterpiece — for Marcel Proust. Enjoy these madeleines with tea, just as the narrator did in Swann's Way.


convert		Ingredients
2 large		eggs
2/3 cup		sugar
1 teaspoon		vanilla extract
1/2 teaspoon		grated lemon peel
pinch		salt
1 cup		all-purpose flour
10 tablespoons (1 1/4 sticks)		unsalted butter, melted, cooled slightly
		Powdered sugar

Method

1. Preheat the oven to 375°F (190°C). Generously butter and flour a pan for large madeleines (about 3 x 1 1/4 inches).* Using an electric mixer, beat the eggs and the sugar in a large bowl just to blend. Beat in the vanilla, lemon peel and salt. Add the flour; beat just until blended. Gradually add the cooled melted butter in a steady stream, beating just until blended.

2. Spoon 1 tablespoon of the batter into each indentation in the madeleine pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove the cookies from the pan. Repeat the process, buttering and flouring pan before each batch. (The cookies can be made 1 day ahead.)

3. Dust cookies with powdered sugar just before serving.

*For this recipe, you'll need a madeleine pan — a metal mold with scallop-shaped indentations — which you can find at any cookware store.

Reviews

On 6.16.04 Aneta wrote:
Delicious! This recipe is great, however, it takes much less than 16 minutes to bake them. Mine are usually done at nine, or when the edges of them are golden. If you make these a day ahead you probably want to keep them in a tight container, because left uncovered they turn very hard. They are excellent for dipping in tea when stale, though. Thanks!