I've been finding beautiful old madeleine baking moulds for the store, and it's filled me with a longing for sweet buttery madeleine cakes.
If you haven't tried these, you may like to attempt this recipe from Epicrious that I have found very successful.
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- Pinch of salt
- 1 cup all purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightl
- Powdered sugar
Preheat oven to 375°F. Generously butter and flour the baking tin, especially designed for madeleines. Using a mixer, beat eggs and 2/3 cup sugar in a large bowl. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)
Dust madeleines with powdered sugar.
0 comments:
Post a Comment