Madeleine’s
I understand that Proust has dibs on Madeleine’s with his Remembrance of Things Past, but these are nevertheless one of my favorite cookies or little cakes; not only because of their light, ethereal taste, with the slightest hint of citrus and almost crispy edge, but because of I love the fictional character that bears their name
You must have a Madeline molded pan, with its fluted shell pattern, to give these cookies their proper shape and I think taste.
Madeleine’s are one of Kate’s signature bakes – always delicious, never too sweet but refreshing and most assuredly an indulgence.
Ingredients:
2 Eggs
1 tablespoon of Vanilla – use the best Vanilla you can find
1 tablespoon of Orange Extract
1 teaspoon of Lemon Zest
1 cup of Confectioner Sugar
¾ cup of Flour
¼ teaspoon of Baking Powder
½ cup of Butter – melt in microwave and then cool
Directions:
Heat oven to 375 degree, wash and dry mold, making sure it does not have any dry cookie particles on it, do this for every batch. Kate uses a non-stick pan, thus does not butter the pan, and has no issue removing the baked cookies, on to a wire rack to cool; if you are using an older aluminum pan, you may feel a need to butter, before filling the molds.
Beat eggs, with extracts for approximately five minutes, before beginning to add the sugar, a couple of tablespoons, at a time, beating for another five minutes. Combine the dry ingredients, and again, in small batches, fold into egg mixture, then gingerly add the melted butter.
Fill the mold with a teaspoon, being careful to clean off any spilled batter, and bake for approximately ten minutes until gold brown. Cool on a wire rack, and then remove from mold and enjoy with a perfect cup of tea, chocolate, or coffee!
