French Madeleines
I still remember the taste of my first madeleine. It happened a long time ago when I just came to America. My cousin took me to Starbucks were all the youth has being usually gathering. She ordered me Caramel frappuccino and madeleines. I got obsessed with those two things from day one and till now. Later, after I got married, I went shopping at Bed Bath and Beyond, I accidently found madeleine pans on a rack. I was so excited that I would actually be able to bake my own madeleines and bought those pans right away.
I have been baking them for many years, and now, I am teaching my oldest daughter how to make them, so she can take a turn đŸ™‚ What I like about Madeleines is that I can make them any day , any time I want without running to the store for special ingredients. All ingredients are usually available at my kitchen. Sometimes, when my friends want to visit me unexpectedly, I bake these yummy cookies. They are very simple, easy to make and takes not much time.
These French Madeleines are super moist and fluffy with rich buttery flavor. Ohhhhhhhhh how I love them. I can eat the whole portion by myself, but with 3 kids, its not possible. These cute little shells don’t even have the time to chill, well, they are chilling in out tummies:) My advice for you to double the portion right away, especially if you have little munchkins as I do!
Ingredients:
3 large eggs
2/3 cup sugar
1 tsp vanilla extract
1 tbsp lemon zest
pinch of salt
1 cup all-purpose flour
10 tbsp unsalted butter (1 1/4 stick) melted
confectioners’ sugar for dusting
Two madeleine molds or pans
Preheat the oven to 350 degrees F.
 
 
Prepare madeleine molds or pans with butter and dust with flour, set aside.
Beat eggs and sugar for about 7 minutes, add vanilla, salt. Sift flour, add lemon zest. Pour melted butter over batter and gently fold until combined.
 
Spoon batter into molds (about 1tbsp per each mold). I really love how my son always want to help out every time I’m doing something on the kitchen:)
Bake about 10 minutes, until edges of the cakes are golden brown.
Remove from pans (molds) to cooling rack and dust with confectioners’ sugar.
Enjoy!
