These classic French cookies; Classic Madeleines are actually small cakes; are relatively easy to make. After following a suggestion from Dorie Greenspan, these Madeleines came out of the oven with their iconic bump, airy and absolutely divine. Adjusted recipe from Dorie Greenspan's 'Baking Chez Moi'
Prep Time1 hourhr20 minutesmins
Cook Time10 minutesmins
Servings: 12cakes
Author: Marinka
Ingredients
90gramsall-purpose flour2/3 cup
1teaspoon baking powder
1/4teaspoonsalt
67 gramsgranulated sugar1/3 cup
1lemononly the zest
2largeeggs
1teaspoonhoney
1teaspoonvanilla extract
113 gramsunsalted butter1 stick or 4 ounces
2tablespoonsmilk
Instructions
Mix the flour, baking powder and salt and set aside.
Transfer sugar and lemon zest to large bowl and rub these two ingredients together with your fingers, working the zest into the sugar granules.
Add the eggs and mix until you have a lighter and slightly thicker mixture.
Add honey and vanilla extract and mix.
Fold the flour mixture into the batter.
Add the melted butter and finally the milk.
Place plastic wrap on the surface of the mixture and place the bowl in the fridge, together with the empty madeleine pan, in the fridge for at least 1 hour.
Place a large baking sheet in your oven and set the temperature to 375 degrees F.
Spray the madeleine pan with baker's spray and spoon the batter into the molds and place back in the fridge until the oven is ready to go.
Place madeleine pan onto the hot baking sheet and bake for approx. 10 minutes or until the cakes have turned golden and the cakes spring back after touching them.
Take the madeleine pan out of the oven and take the cakes out of the mold onto a rack to cool.