From the Demo: Madeleines. February 11, 2009
Adapted from “Modern French Culinary Art” by Henri-Paul Pellaprat
Makes 3 dozen Madeleines
Ingredients:
1 ¼ cups sifted cake flour
½ teaspoon double acting baking powder
¼ teaspoon fine sea salt
3 large eggs
1 teaspoon vanilla extract
2/3 cup sugar
2 teaspoons lemon rind
¾ cup (1 ½ sticks butter, melted and cooled) + additional for buttering pans
Sifted confectioners sugar
Preheat oven to 350 degrees
Sift cake flour, baking powder and salt together and set aside.
Beat the eggs in a 2 quart mixing bowl until light and lemon colored. Add the vanilla extract. Gradually beat in sugar. Continue beating until the volume has increased to four times the original volume. Gradually fold in the flour mixture and lemon rind. Stir in the melted butter.
Brush Madeleine pans with additional butter. Spoon 1 tablespoon of batter in each shell, filling it 2/3 full.
Bake in pre-heated oven for 12 minutes or until a toothpick inserted in the center comes out clean.
Remove cakes from pan and unto a cooling rack.
When cool, dust tops with powdered sugar or dip in chocolate (molding type chocolate suggested).
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