MADELEINES - DUNKED IN TEA

 

  • Cooking Time: 13
  • Servings: 12-15
  • Preparation Time: 20

Ingredients

  • 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.

Directions

  • 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!

Notes

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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