Madeleines are small vanilla flavored sponge cakes that are shaped like shells. According to Wikipedia, it originated from the Lorraine region in northeastern France. Lemon or orange zest is usually added to give a subtle citrusy taste.
1/2 cup butter, melted
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
3 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons confectionersâ€™ sugar
Combine the flour, baking powder and salt in a bowl. Mix well.
In a separate large mixing bowl, mix the melted butter and granulated sugar. Set the electronic mixer on high until it is light and fluffy. Add the vanilla and the lemon zest. Put the mixer on low and add the eggs one at a time. Scrape the sides with a spatula if needed.
Once the ingredients are well incorporated, set the mixer to medium-high for another 3-5 minutes until the color lightens and the mixture becomes fluffier. Sift the flour mixture over the fluffy egg mixture and gently fold it in until the batter is smooth. Do not over mix. Cover and refrigerate it for 2 hours or until it is firm.
Preheat the oven at 375F. Grease the madeleine pans with generous amounts of butter. You may also use spray oil if desired. Spoon the cold batter into the molds, but let the batter mound at the center. Bake them for 10-15 minutes or until the edges turn light brown and they are sponge-like. Do not over bake, otherwise they will be dry. Gently tap the pan to remove the madeleines. Place them on a rack to cool. You may serve them after or store them in an air-tight container for 2-3 days.
Dust the madeleines with confectionersâ€™ sugar before serving.
Photo Courtesy Of:Â French Tart