My son loves madaleines. He was introduced to them by the sweetest teacher getting his team ready for an academic decathlon. They were learning about art, particularly art found in the Louvre. To get them excited, she brought all kinds of Parisian confections. It worked! He remembered all the facts for the competition and fell in love with madaleines. It’s been years since then, but he’s still asking for them! These are the perfect cakey cookie. And the lemon and vanilla flavors go so well together. Add a little dusting of powdered sugar and they will be calling your name! Thank you Ms. Mueller for introducing madaleines to a bunch of 5th graders:).
- 2 eggs, plus one egg yolk
- 3/4 cup (5 ounces) granulated sugar
- 1 1/2 tsp of VanillaPura Madagascar/rum vanilla extract
- zest of half a lemon
- 1 teaspoon lemon juice
- 1 cup (5 ounces) all-purpose flour, sifted
- 1/4 teaspoon baking powder
- 10 tablespoons (5 ounces) melted butter
- 2 tablespoons powdered sugar
- Preheat the oven to 375 degrees and grease the wells of the madeleine pan with butter.
- In a medium bowl, beat eggs with an electric hand mixer until they are pale yellow and fluffy, about 2-3 minutes. Add sugar and blend. Add vanilla paste, lemon zest, and lemon juice and blend again.
- In a separate bowl, sift together flour and baking powder. Add the flour mixture to the batter and gently fold it in by hand.
- Slowly pour in the melted butter and fold the batter gently by hand until completely incorporated.
- Spoon the madeleine batter into each of the prepared wells, filling them 80-90 percent full. Or you can fill a piping bag with the batter and pipe them through a large tip into each well. Tap the pan on the countertop to settle the batter and release air bubbles.
- Bake at 375 degrees for 8-9 minutes or until edges are golden brown and tops of the cakes are just dry and springy to the touch.
- After cooling in the pan for 1-2 minutes, invert the pan and cool the madeleines on a cooling rack before dusting with powdered sugar if desired.
Kudos to the lovely little kitchen for sharing this recipe.