Having baked madeleines using both recipes that I compared in the June’06 issue of Smart Cookies, I am convinced that the keys to success are:
- Using a weak flour with low protein content such as cake flour.
- Sifting the flour to aerate it.
- Beating egg whites separately before gently folding them into the rest of the batter.
Ingredients for approximately 2 dozen cookies are:
|Cake flour||1¼ cups|
|Baking powder||¼ tsp|
|Unsalted butter, melted and cooled||½ cup or 1 stick|
|Granulated sugar||½ cup|
|Finely grated zest of a large lemon.|
|Pure lemon extract||½ tsp|
- Preheat oven to 350 degrees Fahrenheit, butter and flour baking pans or spray them with nonstick baking spray.
- Sift cake flour, baking powder, salt together and set aside.
- Blend sugar into the melted but cooled butter with a wire whisk until smooth.
- Thoroughly whisk in egg yolks, lemon zest and pure lemon extract.
- Gradually stir in the flour mixture, then set aside.
- Beat egg whites, using an electric mixer, until stiff.
- Gently fold the whipped egg whites into the rest of the ingredients.
- Fill each mold up to ¾ full with batter.
- Bake for 10 to 12 minutes, or until edges begin to brown and center is springy to touch.
- Immediately invert the pan onto a wire rack so that madeleines can cool completely there.
Store in airtight containers at room temperature. Dust with confectioners’ sugar before serving if desired.