I’ve had this post ready for days, but I’ve been spending every spare moment trying to re-format all my old posts that it’s taken me a couple days to do much else. Thank you all for the kind words and feedback. I’m aware of a few little things that need fixing, and hopefully it will all be smoothed out soon.
Anyway, onto these little French beauties…With our upcoming trip to Paris (and Venice/Florence/Rome,) coming up in less than 2 months, I’ve had French desserts on the brain nonstop. I’ve been doing lots of research on all the delicious French pastries,breads and chocolates that I need to try and where I need to go to get them. I’ve also been addicted to my “Coffee Break French” podcast as I try to learn just a bit of the language. With Paris on the brain, I must warn you that you may be seeing a handful of French favorites in the coming weeks! (not like you mind.)
I never really understood the appeal of Maeleines until I tried them. I mean they just looked like little cakes in a fancy mold. What’s the difference between them and the same batter poured into a mini muffin tin? Well it turns out a lot. I tried one a few weeks ago from the Laudreé here in NYC and I was smitten. It was the most spongey, fluffy cake with perfectly crisp edges. It was buttery and soft and just what I wanted to dunk into my coffee.
So, I bought a madeleine pan and couldn’t wait to whip up a batch. I chose a simple recipe that is just like Parisians apparently like them- (with a smooth top,) other bakeries outside Paris seem to prefer the signature bump in the middle. (I decided to stick with the Paris way since the recipe seemed a bit easier!)
I think invested in the pan is definitely worth it. I will be making these in many variations and flavors for many tea parties and baby showers to come!
- 2 eggs room temperature
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 cup cake flour
- 1 tablespoon lemon zest
- 1/4 cup butter
- powdered sugar for sprinkling
- Preheat oven to 375 degrees F. Lightly grease 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla and salt at high speed until light.
- With the machine running, gradually add sugar; and continue beating at high speed until mixture is thick, creamy, pale and ribbons when beaters are lifted, for about 5 to 10 minutes.
- Sift in flours and gently fold into batter.
- Add lemon zest and melted butter. Quickly but gently fold into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 12 to 14 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 powdered sugar.
Recipe adapted from Cook’s Illustrated