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Madeleines
Type: Desserts and Baked Goods
These little treats were made famous by writer Marcel Proust
Prep Time: 15M-20M
Cooking Time: 10M
Serves: makes 12
Ingredients:
- 1/3 cup plus 1 tbsp sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/3 cup plus 2 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 4 tbsp butter, melted, and cooled until tepid, plus more for the pan
- confectioner's sugar, to garnish
Directions:
- Preheat the oven to 350°F (180°C). Carefully brush the indentations of the madeleine pan with melted butter. Dust with flour and tap to remove the excess.
- Beat the sugar, eggs, and vanilla with an electric mixer on high speed for 4 minutes, until the mixture triples in volume and forms a ribbon when the beaters are lifted.
- Sift the flour, baking powder, and salt together twice. Sift the flour mixture over the egg mixture. Pour the butter down the inside of the bowl. Using a spatula, fold gently together, keeping the batter light and airy. Spoon the batter into the molds.
- Bake for 12 minutes, or until golden. Unmold and cool completely. Sift confectioner's sugar over the tops just before serving.
- store and freeze for 1 month
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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