French Butter Cakes (Madeleines)
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2
Eggs3 tsp
Vanilla Extract1 tsp
Salt1 cup
White Sugar1 cup
All-Purpose Flour1 tbsp
Lemon Zest1 cup
ButterDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Butter and flour 12 (3 inch) madeleine molds; set aside
3
Melt butter and let cool to room temperature
4
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light
5
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes
6
Sift flour into egg mixture 1/3 at a time, gently folding after each addition
7
Add lemon zest and pour melted butter around edge of batter
8
Quickly but gently fold butter into batter
9
Spoon batter into molds; it will mound slightly above tops
10
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip
11
Use the tip of the knife to loosen madeleines from pan; invert onto rack
12
Immediately sprinkle warm cookies with granulated sugar
13
Madeleines are best eaten the day they're baked
14
Leftover madeleines are wonderful when dunked into coffee or tea
15
Variation: Chocolate Madeleines: Omit lemon zest
16
Increase sugar to 1/2 cup
17
Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour