I have always wanted to bake Madeleines. I have had a silicone Madeleine pan for quite a while now and had never used it. Today was the day.
Ahhh . . . . Madeleines. That little French butter cake that most (non-French) people think of more as a cookie.
Madeleines have a classy, somewhat literary reputation . . . . having served as Proust's muse in his famous "Remembrance of Things Past." They are delicious when eaten just from the oven and cooled until barely warm.
They will keep for a day or two in an airtight container, but will start to lose that nice crisp texture after awhile, so I do recommend eating on the day. These are lemon scented ones . . . but you can find recipes for just about any flavour.
Chocolate, rose, vanilla, lavender, and orange are all popular versions. Some people like to add mini chocolate chips and still others add a glaze. I was quite happy with just a dusting of icing sugar.
I confess I can no longer tell you where I got the original recipe from. I had written it down quite some time ago, when I first got my pan. I really should know better than that. In any case . . . these were quite good, although I did not get the bump that people like to see on the bottom side. Apparently if you freeze the pan before filling and baking this helps. I will try that next time!
*Lemon Madeleines*Makes 24
Drop by heaped tablespoons into each hole of the tin. Bake for 10 minutes until risen, set and golden about the edges. Tip out onto a wire rack to cool completely. Sift icing sugar over the cooled madeleines to serve. Store any leftovers in an airtight container.
I have tried storebought ones before and always found them disappointing, not at all like what I have read about, which is why I have wanted to make my own. I was really quite pleased. Hopefully one day I will get the little hump which is desired!