Saturday, April 19, 2014

Baking Madeleines

I love Madeleines with a cup of cappuccino. Few years ago I found a recipe for these buttery cakes on and have done it a few times with slight modifications. This morning I made them again for Easter. Here is the recipe I used.


2 eggs
3/4 teaspoon of vanilla extract
1/8 teaspoon of salt
1/3 cup of white sugar
1/2 cup of all-purpose flour
lemon zest of one small lemon
1/4 cup of butter plus more for buttering the pan


1. Preheat oven to 375 F degrees. Butter the madeleine pan and set aside.

2. Melt butter in a microwave - about 45 seconds, cover with a paper towel to prevent butter explosion! Let butter cool at a room temperature.

3. Using a hand mixer beat eggs, vanilla and salt in a large bowl until light. Continue beating the eggs and slowly add sugar. I stopped once all ingredients looked incorporated together and there was a bubbly foam on top.

4. Add flour, spoonful at a time, into the egg mixture and gently fold. Patience is the key in baking. Take your time. Then grate lemon zest over the bowl. Add melted butter that should have cooled off by now into the bowl and gently stir. Spoon batter into the madeleine molds. Bake in the oven for 15-17 minutes, or until cakes are golden.

5. Using the tip of the knife loosen the madeleines from the pan, transfer on to a cooling rack and let cool. I plan on serving them with fresh strawberries and yogurt on Easter and just have them with a cup of coffee.

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