Madeleines - Dunked in Tea
½ cup flour
1 tsp baking powder
½ stick (4 tbsp) unsalted butter, melted and cooled
¼ tsp salt
½ tsp vanilla extract
1 tsp freshly grated lemon zest
You will need nonstick madeleine molds, which should be well greased and dusted with flour for baking.
Beat the eggs and sugar together for about 4 minutes.
Then add the lemon zest and vanilla.
Separately sift together the flour, baking powder and salt.
Then fold the dry ingredients into the egg mixture, a little at a time.
Refrigerate the batter for 2 hours for best results.
Preheat oven to 375 degrees F.
Fill the molds almost to the top and bake for 11 to 13 minutes or until golden brown.
Remove the madeleines gently and cool on a wire rack.
It is best to eat them freshly baked and still warm.
Don’t forget the cup of tea!
Pairs Well With
Baked in fluted scallop shaped molds, madeleines are little bite sized cakes that are the best accompaniment to a cup of tea. In Marcel Proust’s novel "À La Recherche du Temps Perdu", a madeleine dunked in tea becomes a memory trigger to a vivid childhood scene. In France, the madeleine has become a metaphor for such memories. Proust describes the cakes “An exquisite pleasure had invaded my senses”.
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