A light, delicate cookie, the madeleine is eaten all by itself, or with coffee or tea. Don’t hesitate to dip.
The traditional bakers’ molds are made of steel, protected by a heavy coating of tin, nickel, or a non-stick finish, and rimmed for strength and durability, with more modern molds made of aluminum and silicone. Non-stick finishes and silicone base materials help to make unmolding and clean-up easier.
Yields about 48 medium sized madeleines.
1½ cups sugar
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ cups butter, melted and clarified
You will need:
Sauce pan (or double boiler)
#4 plain large tube
Preheat oven to 350°F
Grease madeleine molds well
Combine eggs, sugar and lemon rind in a large bowl.
Heat over hot water, until warm.
Remove from stove and beat in a mixer at high speed until they are light, fluffy and tripled in bulk.
Add vanilla, fold in flour, then melted butter.
Be careful not to beat after flour is added.
Fill a pastry bag, fitted with a large plain round decorating tube, with the batter.
Squirt batter into the cavities of the madeleine mold, filling them 2/3 full.
Bake about 10 minutes, or until tops of cakes are golden.
Remove from molds immediately.
Grease molds again, refill with batter and bake.
Continue until all batter is used.