Madeleines

​Madeleines are french cookies baked on a shell-shaped mold. They are small or petite cakes that are light and airy. Perfect to munch on with tea, chocolate or coffee. They are very easy to prepare and delicious. You can also modify the flavor by changing up to vanilla, lemon or use orange zest. These little cakes smell so good. What more if you use orange zest? Madeleines are best when eaten right the same day so I suggest if to bake what you you will consume and leftover can be refrigerated up to 3 days. 

These petite sponge cakes are also done in the oven in just  10-12 minutes. I used a standard non-stick madeleine pan so if you will be using a small one or any shell-shaped pan or mold,  it will probably be done in 8 minutes. The key here is to NOT over-bake them because if you do, they will be dry. The top of the cake should spring back once pressed in the middle after baking so make sure to check before the set time. It will actually be hard to eyeball if the sides are starting to brown. So keep an eye on it. 

I scooped about 2 tbsp of batter into the mold and really, there's no need to spread them out. They will spread on it's own until you finish filling the pan.
​Also, I prepare the mold by lightly greasing each hole, dusted with flour and discarded remaining flour by tapping the pan over the counter. You can also skip the flour dusting but the result will be different. The outer part will have some crusty texture due to the grease from the pan and will be darker in color. I notice that baking is also faster. 
Give this recipe a try and let me know what you think. Enjoy.

Madeleines Recipe

Ingredients:

• 3 large eggs, room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract or 1 1/2 tsp orange zest
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 tbsp unsalted butter, melted
• powdered sugar for dusting (optional)

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Procedure:

• In a medium bowl, lightly whisk the eggs.
• Add sugar and beat until fully incorporated.
• Stir-in vanilla or orange zest.
• Place a sieve on top of the bowl  and sift together flour, baking powder and salt. 
• Stir or or beat gently until smooth.
• Cover the bowl and refrigerate the batter for at least an hour or overnight.
• Preheat oven to 350 F.
• Grease the madeleine pan with oil or butter and dust with flour discarding excess flour from the pan. 
• Scoop about 2 tbsp of batter on each mold. Do not worry about spreading them. The batter will spread on their own. 
• Bake for 10-12 minutes or until sides are lightly browned or when top of cake springs back when pressed.
• Allow to cool and dust with powdered sugar if desired.

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