I felt fancy this week. I don’t really have  a lot of experience with making French desserts- as a matter of fact, I can’t think of a time I’ve ever made a French dessert (don’t I sound like a little country bumpkin?!). So when Tara of Smells Like Home chose Traditional Madeleines for this week’s TWD recipe, I was thrilled. I had never (gasp!) had a madeleine before, but I had always wanted to try them. This was my chance to be fancy in the kitchen! Yee haw!

I think I may have filled my molds a little too full (thus, giving them too much of a “puff”), but honestly, I kinda liked them better that way. I chose to kick up the flavor a little by topping the warm madeleines with a lemon glaze (super YUM). But I was sure to try them fresh out of the oven without the glaze, and they tasted wonderful plain, as well. I also chose to make mini madeleines, because that’s the pan that I had, plus, I really enjoy all things “mini”.

Traditional Madeleines

2/3 cup all-purpose flour
3/4teaspoon baking powder
Pinch of salt
1/2cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting (I omitted this)

Whisk together the flour, baking powder and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Just before serving, dust the madeleines with confectioners’ sugar.

makes 12 large or 36 mini cookies

serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.

These were so delicious, and so incredibly simple to make (and that means a lot, coming from the Ambassador of “Oops”!). I really enjoyed making these, and felt so fancy eating them! These cookies are perfect as is, but if you would like to try them with the lemon glaze (which, in my opinion makes them even more perfect!), mix the juice of one large lemon with approx. 1/2 cup confectioner’s sugar and drizzle over warm cookies.

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