Its history ~
“Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her.[1] The Larousse Gastronomique offers two conflicting versions of the history of the madeleine.[2]
Madeleines were chosen to represent France in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.”
“This cookie launched a thousand memories–and a literary masterpiece–for Marcel Proust. The group enjoys Madeleines with tea, just as the narrator did in Swann’s Way.”
Madeleines ~
~ Bon Appétit ~
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Pinch of salt
1 cup all purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Powdered sugar
Preheat oven to 375ºF.
Generously butter and flour large Madeleines pan.
Beat eggs and sugar until just blended. Beat in vanilla, lemon peel and salt. Add flour, just until blended. Gradually add cooled melted butter in a steady stream while blending once more. Do not over-mix.
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool for 5 minutes before gently removing from pan. Repeat process of buttering and flouring pan before each addition of baking. (Can be made 1 day in advance.)
Dust cookies with powdered sugar.
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