Madeleines - Everything Anna

Madeleines

Madeleines, immortalized in France by author Marcel Proust, are most famous. While their exact origin is unknown, in one legend a woman named Madeleine is said to have baked the scalloped-shaped cakes to feed the pilgrims headed to Saint Jacques’ burial site. The scallop shell is a sign of protection and is often associated with the saint. Indeed, the savory coquilles Saint Jacques is one of the most popular dishes incorporating scallops in France.
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Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 24Servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs, room temperature
  • 2/3 cup sugar
  • Grated zest of 1 lemon
  • 1/2 cup butter, melted and cooled slightly Icing sugar, to dust

Preparation

Butter Madeleine mold; set aside.

In medium bowl, sift our and baking powder. In another bowl, whisk together eggs with sugar until light and fluffy, about 4 minutes; stir in lemon zest. Fold flour mixture into egg mixture and drizzle melted butter over batter; stir gently. cover and chill batter in refrigerator for 1 hour.

Preheat oven to 375°F. Spoon batter into mold shapes, three-quarters full; do not spread. Bake cakes for 10 minutes, or until edges are lightly golden. Invert pan and tap out cakes; cool on wire rack. Repeat with remaining batter. Dust with icing sugar to serve.