Madeleines hail from Commercy, Northeastern France. According to the New American Oxford Dictionary,
Madeleines are named after a 19th century pastry cook, Madeleine Paulmier.
This recipe makes about 18 slightly crusty madeleines.
4 eggs, 200g caster sugar, 140g cake flour , 1 tsp baking powder, 110g butter ( melted and cooled ),
3g baking powder, 1 grated lemon zest. some icing sugar for dusting
- Preheat oven at 175c
- Grease madeleines pan with butter, fridge, dust flour and fridge again.
- Beat egg and sugar til pale and creamy, sift flour and baking powder, slowly fold in flour in egg mixture, pour in melted butter ( make sure butter has been cooled to room temperature ), stir in lemon zest. Fridge batter for 10 minutes.
- Spoon or pipe batter into madeleines pans, batter should have a slight holding consistency and should only be 3/4 full. bake for 15 minutes.
- Depending on oven, check madeleines and remove from oven when madeleines are light golden brown on the sides.
- Dust with icing sugar.