Any way you present this classic French treat will be wonderful. Why not in its own tray with a brightly colored placemat and matching ribbons?
Recipe courtesy of Gifts from the Kitchen (Parragon Books).
Also see our review and links to other recipes.
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- Pinch of salt
- 1 cup all-purpose flour
- 10 tablespoons unsalted butter, melted and cooled, plus extra for greasing
- Confectioners' sugar, for decorating (optional)
- 1 Preheat the oven to 375 degrees. Butter and flour two 9-hole madeleine pans (little shall-shaped indentations) or use the same pan twice.
- 2 In an electric mixer, beat the eggs and granulated sugar until creamy. Add the vanilla extract, lemon peel, and salt. Slowly add in the flour and beat until just blended. Gradually add in the cooled butter in a steady stream and mix in.
- 3 Spoon one tablespoon of the mixture into each cup, filling it 3/4 full. Place on the center rack of the preheated oven and bake for about 15-20 minutes or until a cake tester comes out clean and the madeleines are puffed up and golden. Remove to a wire rack to cool and then drop the madeleines out of the pan onto a serving plate. Dust with confectioners' sugar, if using, and serve.