Madeleines

Is it a cake or is it a cookie?

What do you consider a Madeleine? A cake or a cookie?

How do you present yours? Shell or hump?

I say cake!

And when they turn out as lovely as these, present both sides!

We enjoy this traditional French treat in our home for breakfast or tea (which is at 4:00 p.m. - l’heure du goûter). The batter of these dainty little cakes is spooned into a traditional mold which when baked, gives them their recognizable shell shape and striking hump.

My recipe comes from my belle-mere and was one of the first delights of France I learned to bake. It’s with thanks to her for the many hours spent together in the kitchen I achieved the confidence to speak French in public.

Madeleines

Preheat the oven to 375F and place the oven rack in the middle of the oven.

Prepare a Madeleine mold pan (even though mine is nonstick, I use a nonstick baking spray)

2 large eggs

2/3 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon

pinch of salt

1 cup all purpose flour

10 Tablespoons butter melted and cooled slightly to remain liquid

powdered sugar for dusting

Note: Melting the butter in a measuring cup with a pouring spout eases its incorporation in the batter.

Using an electric mixer, beat eggs and sugar until blended. Add vanilla and salt. Add flour and beat until just blended. Gradually add melted butter in a steady stream and beat until blended.

Spoon 1 Tablespoon of batter into each mold. When all cavities are filled, give a nice little tap of the pan to level. For a nice hump, allow to rest one hour in the refrigerator before baking.

Bake for 10 to 12 minutes until cakes are puffy and browned.

Slightly cool before removing from the pan and further cool on a wire rack.

Repeat for next batch.

Just before serving, dust each Madeleine with powdered sugar. If any remain, store in an air right container to enjoy later.