It’s a rainy overcast Saturday and the only thing on TV is football…..so, I thought I might try a recipe for Madeleines I saw recently on my sister’s blog, The Pudge Factor.
I’m not much of a baker, but they looked yummy and I had all of the ingredients on hand. Plus I had just bought a Madeleine pan that needed to be broken in so I gave it a shot.
They actually were very easy and didn’t take any time. The only problem I had was my taste tester husband, who loves cookie and cake batter almost better than the finished product, kept trying to eat the batter before I could get it in the pan.
To get started on these delicious treats, gather your ingredients which include: eggs, sugar, flour, butter, lemon zest and juice and vanilla extract.
Lightly whisk the eggs in a bowl and measure 1/4 cup which you will put in another bowl.
Then, add the sugar and flour to the 1/4 cup of eggs and beat with an electric mixer. The mixture will be dry and crumbly. Let this mixture sit for 10 minutes.
Meanwhile, melt the butter in a saucepan over medium heat; bring to a boil, and let the butter brown slightly. Place the pan with the butter in it in an ice bath to cool, or you could pour into a bowl and place it in your freezer.
Once the butter has cooled. Add it and the remaining egg, lemon zest and juice, vanilla extract, salt and butter to the batter. Beat until thoroughly blended and smooth.
Spray the Madeleine pan with nonstick baking spray.
Place a generous tablespoon of batter into each of the Madeleine cups. I used 1 1/2 inch ice cream scoop to keep the amount of batter consistent. 
Bake at 350 degrees for 12-14 minutes or until cakes are lightly browned around the edges, humped in the middle and slightly shrunk from the cups. Unmold onto a wire rack to cool.
When cool, I dusted half of them with confectioners sugar and left the other half plain. My husband liked the Madeleines with the confectioners sugar and I liked them better plain. Either way, they are delicious!
| Prep Time | 15 minutes |
| Cook Time | 14 minutes |
| Servings | 18 cakes |
- 2 large eggs lightly whisked
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 4 1/2 Tbsp ozs or 1 stick plus 1 Tbsp unsalted butter
- Zest of 1/2 lemon about 1/2 tsp
- 1/2 tsp lemon juice
- 1/2 vanilla extract
- Pinch of salt *
- Confectioners sugar for sprinkling Optional
Ingredients
|
- Preheat oven to 350 degrees.
- Measure 1/4 cup of the eggs into a bowl, then beat in the sugar and flour. When thoroughly blended, let rest for 10 minutes.
- Meanwhile, melt the butter in a saucepan over medium heat; bring to a boil, and let the butter brown lightly. Place the pan in a ice water bath until the butter is cool, but still liquid.
- Add the remaining egg, lemon zest, lemon juice, vanilla extract, salt* and butter to the batter. Beat until thoroughly blended.
- Spray Madeleine pan with nonstick baking spray. Place a generous tablespoon of batter into each of the Madeleine cups.
- Bake at 350 degrees for 12-14 minutes, or until the cakes are lightly browned around the edges, humped in the middle, and slightly shrunk from the cups.
- Unmold onto a wire rack to cool.
- When cool, turn the shell side up and dust with confectioners sugar if desired. The Madeleines will keep in the refrigerator for a day or town in an airtight container, and they freeze perfectly.
*If you use salted butter, omit the pinch of salt in the recipe.
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