Madeleines

Until the Great American Bake Sale on May 7th, I'm going to feature recipes from bakers or myself that will be part of the menu.  There's almost 30 Chicago food bloggers and home-bakers that have signed up to donate so far, in addition to various local businesses, so there's going to be something for everyone.  

The first featured pasty is the madeleine, which gets its name from the unique shape given from the baking vessel used.  Without using the proper mold, this pastry is just another genoise cake.  This version calls for:

• 2/3 C Flour
• 1/2 C Butter
• 1 C Powdered Sugar
• 2 Eggs
• 1/4 tsp Baking Powder
• 1/2 tsp Lemon Juice
• 1/2 tsp Lemon Zest
• Salt

Begin by freezing the pan and pre-heating the oven to 350 Dg.  Sift the flour and baking powder together in a small bowl and set aside.  In another bowl, beat the [room temperature] eggs with the lemon juice and zest for five minutes, then gradually add the sugar.  Beat until thick.

Gently fold in the dry ingredients, and then cool, melted butter.  Mix until smooth, then spoon into greased molds until 3/4 full, as the batter will expand.  

Bake for 8-10 minutes or until the edges are brown.  Leave to cool in the pan for a few minutes, then gently remove the madeleines and garnish with powdered sugar.  The result is a beautiful, buttery batch of 24 madeleines that will make anyone happy.  They lose integrity after a few days, so be sure to eat them quickly.

Comments

[Tatiana]

A cookie for any age! Yummy...