My mom’s birthday was last Saturday, she once mentioned she wanted madeleine cakes. She couldn’t find the special baking pan, as madeleines would not be madeleines without the shell-like shape. As I was shopping in the Hague, I went to DOK and found the baking pan. I bought it and also a dopper water bottle as her birthday present. She was very happy with both 🙂
Now it was time to make the madeleine cakes, my mom found a recipe on allrecipes.com. These were very nice, I ate three within a short amount of time. Which is okay, they are small, do not contain a lot of fat and will dry out quickly.
Butter and flour the baking pan
Zest the lemon, I used a ginger grater.
Fresh out of the oven
place on cooling rack and sprinkle on sugar
And eat as many as you can, before others do!
- 2 eggs
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup white sugar
- ½ cup all-purpose flour
- 1 tablespoon lemon zest
- ¼ cup butter
- granulated sugar 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, 5 to 10 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 14 to 17 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.