Cakes, Pastries & Pies > France > Petite Madeleines >
Petite Madeleines
Small Cakes
2 eggs
3/4 tsp. vanilla extract
1/8 tsp. salt
1/3 C granulated sugar
1/2 C all-purpose flour
1 TBS lemon zest
1/4 C butter
1/3 C powdered sugar (for garnish; optional)
Preheat oven to 375-degrees F. Butter and flour twelve 3-inch madeleine molds; set aside. Melt the butter in a saucepan; allow to cool to room temperature. In a bowl, beat eggs, vanilla and salt at high speed until light. Beating constantly, gradually add sugar; continue beating at high speed until mixture is thick and pale, five to ten minutes. Sift flour into egg mixture a little at a time, gently folding after each addition. Add lemon zest; pour melted butter around edge of batter. Gently fold butter into batter; spoon batter into prepared molds. Bake for fourteen to seventeen minutes, or until cakes are golden and tops spring back when gently pressed. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Sprinkle cakes with powdered sugar if desired.
Madeleine baking pan (available at most kitchenware outlets).
*Petite Madeleines image (C) Bernard Leprêtre (2007). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license.
*Petite Madeleine pan image (C) Mr. Darcy (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license.
Related Link:
Food Fare Culinary Collection: French Nourriture
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