Classic Madeleines (French Butter Cakes)

Ingredients:

6 Tablespoons sweet butter, melted and cooled

¾ cups (105 grams) all-purpose flour

½ teaspoon baking powder

2 large eggs, at room temperature

½ cup (100 grams) white sugar

Grated zest of one small lemon

2 teaspoons Vanilla extract, Rum or Calvados (this is what I used)

¼ cup confectioner’s sugar for decoration

Cooking directions:

1.       Preheat the oven to 400⁰F.

2.       Melt the butter slowly in a small saucepan or in the microwave.  Set aside and allow to cool.

3.       Sift together in a small bowl the flour and baking powder and set aside.

4.       In a medium size bowl (or mixer fitted with a whisk attachment) beat the eggs vigorously at medium high speed until light in color.

5.       Beating constantly, gradually add in the sugar.

6.       Slowly add 5 Tablespoons melted butter (reserve the remaining 1 Tablespoon for later!) and beat at high speed until mixture is light in color and airy, around 4-8 minutes of work.

7.       Add in lemon zest and flavoring and beat for another minute at medium speed.

8.       Using a spatula, gently fold in the dry ingredients, one half at a time. 

9.       Transfer batter into a large measuring cup (or bowl with a spout) and cover with plastic wrap making sure you press the plastic wrap onto the batter’s surface for a tight seal.

10.   Place batter in the refrigerator for at least 3 hours or for up to two days. (Chilling the batter helps to create the little characteristic bump or “nipple’ as the French call it).

11.   Prepare the Madeleine tin. Butter the inside of each mold using a brush or piece of paper towel.

12.   Sift a light coating of flour inside each mold. Tap the pan on the counter, then invert to release any excess flour.

13.   Divide the batter evenly into the molds, almost to the top.

14.   Bake the Madeleines for 11-13 minutes or until the cakes are golden brown and tops spring back when gently pressed.

15.   Remove the cakes immediately. Either tap the pan against the counter or use the tip of a butter knife to loosen them. Invert the pan and they will fall out easily.

16.   Immediately sprinkle with confectioner’s sugar.

17.   While best eaten when slightly warm, the Madeleines will keep in an airtight container for two days. They can also be frozen for up to two months, then reheated in a 350⁰ oven.

Serves: 12 (one Madeleine per guest)

Wine Suggestion:  A Demi-Sec Champagne, sweet dessert wine such as Barsac or Banyuls or a medium Sherry. Also great with coffee, tea or milk.