>Taking the Mystique out of French Madeleines

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I love madeleines, these light yet buttery little cakes dissolve on the tongue, leaving behind just a hint of vanilla and sweetness. Countless others have waxed poetic about madeleines, including Proust’s famous sensory description of a Madeleine bite, and that may be why I remembered them as difficult to make.

Instead I fed my Madeleine craving every time I spied a little three-pack of Madeleines at Starbucks. Nothing goes better with a caramel latte. Trust me.

But last night I decided to revisit making these little vanilla cakes. Traditionalists will tell you that Madeleines should have a hint of lemon zest, but I don’t like that little tang. I much prefer the comforting flavors of butter and vanilla.

It turns out that I was wrong. Madeleines are incredibly easy to make. I had warm little cakes on the table for snack time with the kids before I could have made chocolate chip cookies. I made most with vanilla, but I also sprinkled a little coconut and a few chocolate chips in a handful, just to see how they would taste.

Big Surprise. They were all delicious.

If you don’t have a Madeleine mold, baking these in muffin tins that are half-filled will still have them tasting just as good.

Madeleines (Adapted from the Martha Stewart Cookbook)
Makes 3 dozen
Ingredients:
4 eggs
3 generous pinches of salt
2/3 cups of sugar
3 teaspoons of vanilla extract
1 cup of all-purpose flour
1 stick of unsalted butter (1/4 cup), melted and not too hot
Optional: coconut flakes and mini chocolate chips

1. Preheat oven to 375 degrees Fahrenheit.
2. Grease and flour a madeleine or little muffin pan thoroughly. I like to use that Wilton baking liquid.
3. In a stand mixer, beat the eggs, sugar and salt for 8 to 10 minutes. They should be thick and deep yellow with a slight froth.
4. Add the vanilla.
5. Fold in the flour gently with a rubber spatula.
6. Now fold in the butter, still gently, making sure none of it settles at the bottom.
7. Spoon into the pan, about 2/3 full in each hole. 
8. Optional: sprinkle with some coconut flakes or chocolate chips now.
9. Bake for about 10 minutes, until golden brown.
10. Cool on drying rack. You can dust with confectioner’s sugar before serving. These are delicious hot or cold. Keeps in a tightly closed tuperware for a few days.