Friday, March 27, 2009
Madelelines are plump little tea cakes made famous by Proust in Remembrance Of Things Past where he enjoys his treats dipped in tea. Is it a cake or a cookie? Traditional madeleines are a bit on the dry side. The batter has little fat, in this case just 6 tablespoons of melted butter and 2 large eggs. Flour and melted butter are gently folded into blended sugar and eggs mixture to avoid gluten from developing. Let batter rest in the fridge for 1 1/2 half and then bake using scallop shaped madeleine tin.
The lemon scented buttery tea cakes are wonderful warm from the oven, with a light dusting of confectioner's sugar. They are great to have on hand so that you are not caught off guard when the craving hits for a little sweet something.
Traditional Madeleines - Dorie Greenspan
2/3 cup all purpose flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
grated zest of 1 lemon
2 large eggs - room temperature
2 tsp pure vanilla extract
3/4 stick of butter / 6 tb of unsalted butter , melted and cooled
Whisk together flour, salt and baking powder and set aside.
Using an electric mixer, blend sugar and grated orange zest ( this is done to release the oils in the zest). Add in two eggs and mix on medium high speed until mixture is pale and thick. Beat in vanilla extract, salt and gentle fold in dry ingredients and melted butter.
Press cling wrap directly on the surface batter and set it in the fridge for up to 2 days. I let mine sit for an hour and a half .
Preheat oven to 400 degrees. Butter and flour the madeleine tin and place batter in equally. The batter will not be pourable and will be thick, so you will have to spoon it in. I used a large madeleine tin and it made 12 little cakes. Traditionally the baked madeleines should have a little hump on the plump side unlike mine. Not really sure what happened but it was delicious all the same!