Recipe
January 1, 2012
Madeleines Recipe
Step 1: Preheat the oven to 400°F.
Step 2: Grease madeleine moulds with butter and lightly dust with flour.
Step 3: Whisk the eggs and sugar with an electric mixer for 5 minutes, until pale and tripled in volume. Slowly fold in the flour and butter, then the vanilla, lemon zest and pinch of salt.
Step 4: Chill the batter in the refrigerator for two hours before baking. Pour into the prepared moulds, halfway full, and bake for 8-10 minutes.
See more recipes from Ginette Mathiot.
Reprinted with permission from Ginette Mathiot’s The Art of French Baking, $49.95 (2011 Phaidon).
Directions
Yield:
Step 1: Preheat the oven to 400°F.
Step 2: Grease madeleine moulds with butter and lightly dust with flour.
Step 3: Whisk the eggs and sugar with an electric mixer for 5 minutes, until pale and tripled in volume. Slowly fold in the flour and butter, then the vanilla, lemon zest and pinch of salt.
Step 4: Chill the batter in the refrigerator for two hours before baking. Pour into the prepared moulds, halfway full, and bake for 8-10 minutes.
See more recipes from Ginette Mathiot.
Reprinted with permission from Ginette Mathiot’s The Art of French Baking, $49.95 (2011 Phaidon).
[img_assist|nid=2090281|title=|desc=|link=popup|align=middle|width=225|height=337]Yoko Inoue