The classic madeleine is perfect treat for the afternoon tea. It has a distinguished buttery taste and flavor, so it has been an inspiration for many writers and artistes. For example Marcel Proust in his “In Search of Lost Time” ( “À la recherche du temps perdu”) describes this cookie to contrast voluntary and involuntary memory. The involuntary memory, involved by this cookie, causes the narrator to evoke childhood time in the village of Combray.
“She sent for one of those squat, plump little cakes called "petites madeleines," which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. I had ceased now to feel mediocre, contingent, mortal. Whence could it have come to me, this all-powerful joy? I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savours, could, no, indeed, be of the same nature.”
Marcel Proust, “In Search of Lost Time”
There are many variations of these cookies, however, traditional recipes include butter and almonds. I like to use lemon zest for fresh and delicate taste and flavor. However, any flavor such as orange, lavender, green tea or bergamot might be used. The perfect classic madeleine has a bump which is not easy to ensure. The secret is in the temperature shock.
Total Time: 2 h 20 min
Prep: 10 min
Baking: 10 min
Chilling: 2 h
Yield: 24 cookies
Level: Easy
Ingredients:
Prep: 10 min
Baking: 10 min
Chilling: 2 h
Yield: 24 cookies
Level: Easy
Ingredients:
- 2 eggs
- 1 1/2 cup sugar
- 2 tbs melted butter
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- lemon zest or other favorite flavor
Directions:
1. Place the egg and 1 sugar in the bowl.
2. Beat on high speed until they are thick, fluffy and almost white colored.
1. Place the egg and 1 sugar in the bowl.
2. Beat on high speed until they are thick, fluffy and almost white colored.
3. Sift flour with the baking powder and salt.
4. Incorporate progressively and slowly the flour mixture over the beaten egg mixture.
5. Beat on slow speed until well mixed.
6. Pour progressively melted butter and beat on slow speed.
7. Add lemon zest or other favorite flavor.
4. Incorporate progressively and slowly the flour mixture over the beaten egg mixture.
5. Beat on slow speed until well mixed.
6. Pour progressively melted butter and beat on slow speed.
7. Add lemon zest or other favorite flavor.
8. Cover the bowl and chill in the refrigerator for at least 4 hours.
9. Preheat the oven to 420 degrees F (215 degrees C).
10. Grease the madeleine plaque pan with soft butter and dust with flour tapping out the excess flour.
11. Make sure the molds is well greased. Otherwise it will be difficult to remove cookies.
12. With a spoon pour the mixture into each madeleine mold.
9. Preheat the oven to 420 degrees F (215 degrees C).
10. Grease the madeleine plaque pan with soft butter and dust with flour tapping out the excess flour.
11. Make sure the molds is well greased. Otherwise it will be difficult to remove cookies.
12. With a spoon pour the mixture into each madeleine mold.
13. Bake madeleines for 5-6 minutes until the dump is formed.
14. Low the temperature to 350 degrees F (180 degrees C) and continue to bake additional 5-6 minutes until golden brown.
15. Remove the pan from the oven and immediately tap against the counter to release madeleines.
16. Cool cookies on a wire rack before serving.
17. You can keep them in a metal box.
14. Low the temperature to 350 degrees F (180 degrees C) and continue to bake additional 5-6 minutes until golden brown.
15. Remove the pan from the oven and immediately tap against the counter to release madeleines.
16. Cool cookies on a wire rack before serving.
17. You can keep them in a metal box.
