Madeleines are cute petite French cakes in the shape of a shell, sometimes also called as cookies. This is a classic Madeleine recipe with just a hint of vanilla essence. It needs to be made using a specific type of moulded (i.e. shell mould) baking pan. Very rich in taste and mildly sweet. It is great to serve with evening tea. This can be made in many different variations.
vanilla extract ¾ tsp
salt ⅛ tsp
white sugar ⅓ cup
all-purpose flour ½ cup
butter ¼ cup
granulated sugar ⅓ cup for decoration
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
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, 7-8 minutes.
Sift flour into egg mixture ⅓ at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 12 – 13 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack.
Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.