After we ate our Special Chicken, Adam asked what the funny red silicone pan sitting on the counter was for. I told him it's my madeleine pan and that I want to make some in the near future. Well since he put the idea in my head which caused and instant sweet tooth, I found a recipe and got to it right then.
I know I say a lot of the recipes I try are easy but this one is truly so easy! I guess the most difficult part to overcome is having a madeleine pan. I was out shopping one day and saw the silicone one I have on big-time sale and just bought it on a whim. I'm very happy I did! I need another one now...
While studying in Paris, I remember buying these little cake-cookies in large packages in the grocery store and by the piece at corner bakeries.
There are several madeleine recipes out there. The basic recipe I use is from Cookies Unlimited by Nick Malgieri.
2 large eggs pinch salt 1/2 cup sugar finely grated zest of a medium orange 1 cup flour 8 tablespoons (1 stick butter), melted confectioners sugar for finishing two madeleine pans, buttered and floured
Set rack in the middle level of the oven and reheat to 375 degrees.
In a medium bowl, by hand, whisk together the eggs and salt until frothy, about 15 seconds. Whisk in the sugar in a stream, then the orange zest. Use a rubber spatula to fold in the flour, then the melted butter. Use a large soup spoon to fill the cavities in the molds about 2/3 full.
Bake the madelines for about 20 minutes, until they are well risen, firm and a golden color.
Remove the pans from the oven and unmold the madeleines immediately onto racks to cool. If you reuse the pan like I did, wash it and butter and flour it again.
Dust the madeleines with powdered sugar before serving.
Next time I want to make chocolate madeleines: Substitute 2/3 cup flour and 1/4 cup unsweetened cocoa powder, sifted after measuring, for the flour. Add 1 teaspoon vanilla extract.