Madeleine, story and recipe of this small French butter cakeJanuary 15th, 2012 | Posted by in French Recipes
This story took place in 1755. Stanislas Leszczynski was the Duc of Loraine. He was giving a huge dinner in his sumptuous castle. The party was in full swing when a domestic told discreetly to the Duc :
“Sir, I’m afraid we have no dessert anymore,
- What’s the matter, explain me !
- Find a solution or we’ll be ridiculous.”
A young maid found the solution. She cooked some small cakes, puffy, lemon-flavored following her grand mother’s recipe.
It was a complete success. Since the maid saved the party, the duc decided to give her name to the cakes which became famous in France as Madeleine.
Now a Recipe
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup white sugar
- 1/2 cup all-purpose flour
- 1 tablespoon lemon zest
- 1/4 cup butter
- 1/3 cup granulated sugar for decoration
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
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