Classic French Madeleine Cookie
Madeleines are little cakelike cookies,the name “Madeleine” according to some was given to the cookies by French King Louis XV to honor Madeleine Paulmier who was his father in-law’s cook around 1755. That is how long they have been a French favorite cake.
A génoise cake batter is used. The flavor is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest , for a pronounced lemony taste, orange zest is sometimes used or vanilla.
English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.
4 medium-sized eggs (200g).
3/4 cup (175g) granulated sugar.
2 cups (280g) all-purpose flour, sifted.
1 Tbsp (15g) baking powder, sifted.
2 sticks (230g) unsalted butter, melted.
The zest of 2 lemons.
1- Melt butter and add lemon zest to it ; keep warm.
2- Gently beat eggs with sugar for about 4-5 minutes, then incorporate the sifted flour and baking powder.
3- Add third of the batter to the warm butter, in order to ease the incorporation of the batter into the butter, then add the rest of the batter to the melted butter and mix using a spatula.
4- cover and refrigerate overnight (for best results) before baking.
5- Set the oven rack adjusted to the middle position, and preheat oven at 500ºF (260ºC).
6- Grease nonstick madeleine baking pan with Softened butter then dust with flour.
7- Bake one cookie sheet at a time (12 madeleines). at 500ºF (260ºC). for five minutes, then lower oven temperature to 350ºF (180ºC) and continue baking for 5-7 more minutes .
Note : Madeleine batter can be refrigerated up to 4 days before baking or freeze for months.
8- Store baked madeleines in an airtight container for a few days.