On Monday? a revelation was shown to me by the very lovely Michelle, after something big happens (for me a quantitative methods exam) go buy cooking equipment! In this case we have both obviously been desiring the same piece of kitchen hardware a madeleine pan. I had never quite gotten to buying one before, because what else can you use it for?

Of course you can make madeleines with it.. but it isn’t quite as multitasking as a muffin tin or a baking sheet, although I have seen a mini muffin tin being used a replacement by Julia (whose recipe I used). Of course the other problem is that I have never actually tasted a madeleine before, reading the recipe and gazing at the cute little tin can only take you so far, that is why when I opened the oven and was smacked in the most wonderful heady scent of lemon and vanilla I was shocked, these easy to make little babies smell wonderful. I tipped the tin onto a rack and picked the first still warm madeleine up, I gave it a light dusting of vanilla dusting sugar and took a bite. WOW. OMG WOWOWOWOWOWOWOWOW I think is what I actually wrote in the messenger conversation I was having at the time. I do have to warn you though, these babies are not for the diet concious, well perhaps if you can stand to have just one or perfect melting, slightly crispy lemony, vanillay mouthfulls with a cup of tea then go for it! They are supposed to freeze verywell, or do as I intend to, just ensure that when I make them next I will have atleast 12 good friends over for a cup of tea and perhaps sandwhiches. However you must rationalise it, please make these at least once, they are great when cold but fresh from the oven is a truely proustian moment

Btw the lovely tea/moka set is a beautiful christmas present from my sister. THANKS!! I LOVE IT

Madeleines (makes 24 madeleines)
(recipe from How to Cook by Julia Child)
2 large eggs lightly beaten
2/3 cup of sugr
1 cup all-purpose flour plus 1 tbsp extra for preparing molds
5 ounces of butter cut into 6 pieces
a pinch of salt
The grated rind of 1/2 lemon
Drops of freshly squeezed lemon juice
Drops of pure vanilla extract
Confectioners sugar to dust ( I used vanilla dusting sugar)

Measure 1/4 cup of eggs into a bowl, then beat in the sugar and the flour. When thourghly blended leave it to rest for 10 mins. Meanwhile, melt the butter in a 6 cup saucepn bring to the boil and let it brown slightly (this smells wonderful). Place 1 1/2 tbsp in a small bowl nd set aside. Stir the rest of the butter over ice until cool but still liquid. Blend it and the last of the eggs into the batter with the slt lemon juice, rind and vanilla. Preheat oven to 375F.
Mix the remaining butter and flour together then use it to prepare the madeleine pans by painting them with the mix. Divide the batter into 24 lumps of about 1 tbsp and drop one into each pan (my mix was alittle soft so I just dropped tbsp full blobs)

Bake about 15 mins at 375 until cakes are lightly browned with alittle hump, unmold onto the rack. (EAT ONE!!! OH WOW)

Turn shell side up and dust with sugar.
They will keep day or two in the fridge in an airtight container or freeze perfectly
ENJOY!

This entry was posted on Thursday, May 25th, 2006 at 2:38 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.