While browsing through the lemon desserts cookbook, I came across a few recipes which peaked my interest. One is for a cheesecake that I will try this weekend. The second was for madelines.
I have made madelines previously, but this recipe looked slightly different, so I thought I would give it a try. It uses a lot of lemon zest, but other than that the ingredient list is pretty short and all the items should easily be in your pantry.
I have two different types of madeleine pans, one is non-stick coated and is darker in color. The other is NOT non-stick and lighter in color. These pans behaved very differently in how the madelines came out. I would favor the lighter colored pan for making these, as the madelines came out perfect after baking for twelve (12) minutes. With the non-stick version I ended up shortening the baking time to ten (10) minutes and the edges still seemed to be cooked too long. They still are very good, but the other pan were perfection.
¼ cup (½ stick) unsalted butter
2 tablespoons finely grated lemon zest
¼ cup all-purpose flour
¼ cup cake flour (not self-rising)
Pinch of salt
¼ cup granulated sugar
1 large egg
2 large egg yolks
Confectioners’ sugar for dusting
1. Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Generously butter and flour a madeline mold that makes twelve 3-inch madeleines. Place a dry kitchen towel on a work surface.
2. Melt the butter in a small saucepan over medium heat. Remove the pan from the heat, stir in the lemon zest, and let cool.
3. Whisk the all-purpose flour, cake flour, and salt together in a small bowl.
4. Beat the granulated sugar, egg, and egg yolks with an electric mixer on medium-high speed in a medium bowl for about 10 minutes, or until a slowly dissolving ribbon forms when you lift the beaters. Gently fold in the flour mixture, about 3 tablespoons at a time, with a whisk. Whisk in the butter mixture, about 1 tablespoon at a time, just until blended.
5. divide the batter evenly among the 12 molds. Bake for 12 to 14 minutes, until the tops are golden brown and the cakes spring back when lightly pressed. Tap one side of the pan to release the madeleines onto the towel and let them cool slightly, flat side down. Serve warm or at room temperature, dusted with confectioners’ sugar. Store the completely cool madeleines in an airtight container.