MADELEINES - DUNKED IN TEA
- Cooking Time: 13
- Servings: 12-15
- Preparation Time: 20
- ½ cup flour
- 1 tsp baking powder
- 2 eggs
- 1/3cup sugar
- 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.
- Mix well.
- 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!
NotesBaked 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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