I had this post ready for days, but I spend every spare moment trying to re- format all my old messages it took me a few days to do something else. Thank you all for the kind words and comments. I am aware of a few things that need fixing, and we hope that everything will be smoothed out soon.
Anyway, on these little beauties French ... With our next trip to Paris (and Venice / Florence / Rome) coming in less than 2 months, I had French desserts the non-stop brain. I do a lot of research on all the delicious French pastries, breads and chocolates that I have to try and where I have to go get them. I was also addicted to my podcast "Pause French café" I'm trying to learn some of the language. With Paris on the brain, I must warn you that you may see a handful of French favorites in the coming weeks! (Not like you in mind.)
I never really understood the appeal of Maeleines until I tried them. I mean they looked like cupcakes in a fancy mold. What is the difference between them and the same paste poured into a mini-muffins? Well, it turns out a lot. I tried a few weeks ago the Laudreé here in New York and was struck. He was the spongey, fluffy cake with crisp edges. It was buttery and sweet and just what I wanted to dunk in my coffee.
So I bought a madeleine pan and could not wait to whip up a batch. I chose a simple recipe that is just like the Parisians, apparently as them- (with a smooth top) other bakeries outside Paris seem to prefer the lump signature in the middle. (I decided to stay with the path of Paris from the recipe seemed a little easier!)
I believe invested in the pot is really worth. I'll do them in many variations and flavors for many tea parties and upcoming baby showers!
- 2 eggs room temperature
- ¾ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup white sugar
- ¼ cup all-purpose flour
- ¼ cup flour cake
- 1 zest tablespoon lemon
- ¼ cup butter
- powdered sugar for sprinkling
- Preheat oven to 375 degrees F. grease slightly 12 (3 inches) of madeleine molds; put aside.
- Melt butter and let cool to room temperature.
- In the bowl of a stand mixer with a whisk, beat eggs, vanilla and salt at high speed until light.
- With the machine running, gradually add sugar; and continue beating at high speed until the mixture is thick, creamy, pale ribbons when beaters are lifted, about 5 to 10 minutes.
- Sift in flour and gently fold into the batter.
- Add the lemon zest and melted butter. folds very quickly but gently into the dough. Pour batter into molds; it will be slightly above mound heights.
- Bake 12 to 14 minutes, or until the cakes are golden and the tops spring back when gently pressed with your finger.
- Use a knife to loosen pan madeleines; invert the grid. Immediately sprinkle the warm cookies with powdered sugar.
Recipe adapted Illustrated Cook