A traditional tea cake of Proustian fame, madeleines are good with a cup of hot tea or an espresso. They are miraculous when made with imported French butter, with its added richness. (mail order sources.) The use of brown butter gives them an added twist.
3 dozen 3-inch madeleine molds
Butter the madeleine molds with the
Put the eggs with the salt in the bowl of an electric mixer. Whip on high speed until thick, about 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream and whip for 2 minutes, until the mixture is thick and ribbony. Decrease to low speed and add the lemon zest and vanilla extract.
By hand, fold one-third of the flour into the batter, followed by one-third of the melted butter. Continue folding the remaining flour and butter, one-half at a time, into the batter. Spoon the batter into the prepared molds, filling them two-thirds full.
© 1993 Emily Luchetti. All rights reserved.