Petite Madeleine

Ahhh… Madeleine.

The perfect combination of butter, sugar, lemon and…some more butter.

Madeleines are one of K’s favorite desserts.  I have been meaning to make these for the last few months, but every time I walk into the store to buy Madeleine molds, I am always discouraged by how crazy expensive they are.  Every time, I walk away, empty handed.

Gaaaww, I am such a cheapo.  It’s a serious issue.  I need to talk to someone about this.

Did you know that I never buy clothes at full price? I am that crazy lady who waits and waits for their favorite dress to go on sale.  Then, I push out anyone who comes in my way, including children and senior citizens… I then sprint to the store, grab my dress and run to the cashier.

It’s a thrilling experience.  You should try it sometime.

Anyways, back to my original story.  I walked into the good old William Sonoma last week with the sole purpose of grabbing a dry brine for my Thanksgiving turkey, but I was so impressed by their impeccable service (they gave me a pumpkin pie sample!! A whole slice of pumpkin pie!!) that I overcame my thrifty self and finally bought myself a Madeleine pan!

And OHHH was it ever worth it.  Just look at these beauties.

Here’s what you’ll need:

1 1/2 sticks unsalted butter (3/4 Cups)
3/4 cups unbleached all-purpose flour + 1 TBsp for dusting
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
Cooking spray
powdered sugar

  1. Preheat oven to 350F
  2. Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain the melted butter to leave the solids behind and allow the butter to cool to room temperature
  3. While the melted butter is cooling, use cooking spray to thoroughly spray the Madeleine pan, then dust the pan with flour.  You can also use butter instead of cooking spray
  4. Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick and doubled in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
  5. Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the melted butter. Only stirring enough to bring everything together
  6. Spoon the batter into the molds, filling each mold 2/3 -3/4 full
  7. Bake the Madeleines for 7-10 minutes, or until the edges of the madeleines are golden brown. Remove from oven and immediately pop them out of the molds. Cool on racks and dust with powdered sugar
  8. Consume ASAP

Recipe from Heidi at 101 Cookbooks

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