While growing up, my mother would make these French, cake-like treats. They are light and delicate. Recipes vary, but this is the one she used.
You'll need a Madeleine pan to make these; you can try using mini muffin tins, but to have a true Madeline, the Madeleine pan is essential.
- 1 stick butter, unsalted (optional: add in 1 Tbs of lemon zest)
- 4 eggs
- 1/4 tsp. salt
- 2/3 cup sugar
- 1 tsp. vanilla extract
- 1 cup all-purpose flour, sifted
- Preheat oven to 375 degrees F.
- Spray Madeleine pans with non-stick baking spray with flour.
- Melt butter in a sauce pan and let cool but not harden.
- Beat eggs, salt and sugar together until it thickens (about 8 minutes)
- With a large mixing spoon, fold in vanilla and flour.
- Fold in butter and mix (don’t let butter settle to the bottom or sides).
- Quickly spoon batter into Madeleine pans, filling each mold about half - 3/4 full
- Bake until golden brown and edges are just a bit darker, about 8 minutes
- Once done, remove from pans and place on a cooling rack.
- Sprinkle a light dusting of confectioners’ sugar on top of each Madeleine.
Adapted from Martha Stewart “Entertaining” Cookbook