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
- Preheat oven to 350F
- 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
- 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
- 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).
- 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
- Spoon the batter into the molds, filling each mold 2/3 -3/4 full
- 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
- Consume ASAP