Madeleines

Ingredients

2 eggs		1 tsp baking powder
1/2 cup superfine sugar		1/3 cup ground almonds
Zest of 1 lemon		5 Tbs butter, melted
Zest of 1 orange		Confectioners' sugar, for dusting
1/2 cup flour

directions

Total:

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1
In a large bowl, gently beat the eggs with the superfine sugar, until light and creamy. Add the lemon and orange zest. Sift the flour and baking powder together, and gently fold them into the mixture. Then fold in the ground almonds followed by the melted butter. Do not overwork or overbeat the mixture. It should be light and airy, so treat it kindly. Set aside to rest for 1 hour.
2
Preheat the oven to 350ºF.
3
Using a spoon or a piping bag, fill each mold in the madeleine pan to three-quarters of its volume—the mixture will rise in the oven. If you’re making smaller, petit-four-sized madeleines, bake them in the oven for 5–6 minutes.
4
If you’re making larger ones, bake them for 10–12 minutes. In both cases, be careful not to overcook the madeleines: they should stay moist, smell delicious, and have a lovely golden color.
5
As soon as they are cooked, turn the madeleines out of the molds onto a wire rack to cool. They are best served warm with a light dusting of confectioners’ sugar.

notes

Madeleine pans are available in cookware stores or online. The shallow tray has small, shell-shaped indentations into which you spoon or pipe the batter.

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Madeleines

Ingredients

directions

notes