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 I
slightly adapted this
recipe from the cookbook
A Passion for Desserts, by Emily Luchetti. Madeleines are also know
as a small cake. These are a traditional tea cake.
Learn about the history of
Madeleines.
Check out more of Linda's favorite
Cookie Recipes and
Secrets To Making Perfect Cookies.
Brown Butter
Madeleines
3/4
cup
(6 ounces) unsalted butter
2 tablespoons soft sweet butter (this is for spreading in the pan)
4 large
eggs
Pinch salt
2/3 cups
sugar
1 teaspoon chopped/grated lemon zest
1 teaspoon pure vanilla extract
3/4 cups all-purpose
flour
Powdered (confectioners) sugar
Preheat oven to 350
degrees F.
Position a rack in the center of the oven.
In a small saucepan over medium heat, melt the butter. Continue to cook until
the butter is very light golden brown and
fragrant, approximately 4 to 5 minutes. Remove from heat and let cool
to room temperature; set aside.
 Generously
butter two madeleine molds
(available at
kitchen specialty stores -
see photo on right) and dust with a little flour. Invert pan and tap out any
excess flour. NOTE: If you don't have teflon-lined
madeleine pans, be sure and butter the pan carefully, getting butter into all
the cracks and crannys).
Into the bowl of an electric mixter, place the eggs and a pinch of salt. Whip on
high speed until thick, approximately 3 minutes. Continuing to mix on high
speed, slowly add the sugar in a steady stream and whip for 2 minutes until
mixture is thick and ribbony. Decrease to low speed and add the lemon zest and
vanilla extract (just until mixed).
By hand, fold 1/3 of the flour into batter, followed by 1/3 of melted butter.
Continue folding the remaining flour and butter, 1/2 at a time, into the batter.
Spoon the
batter into the prepared madeleine molds, filling them 2/3 to 3/4 full.
 Bake the
madeleines for about 10 to 12 minutes,
until the edges are golden brown and the centers spring back when lightly
touched. Do not overbake these cookies or they will
be dry.
Remove from oven and unmold immediately (rap
each pan sharply against a countertop to release the madeleines).
Transfer warm madeleines to wire racks, smooth sides down,
to cool.
When serving,
dust with powdered sugar.
The madeleines are best served the same day but can be
stored in an airtight container at room temperature for 2 to 3 days or frozen,
well wrapped, for up to 1 month.
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