I haven’t really talked much about cooking or baking which is right up there with other passions in my life: the people I love most, travel, wine, reading, entertaining. As a family, we are currently scattered everywhere so I cook less than I would like just because I don’t have to. When we are all together, like we will be over the Easter weekend, I try to have on hand favorites to nibble on that they just don’t serve at the dining hall! Madeleines would have to be at the top of all our lists of favs!  These tender little cakes got their start in Commercy, a northeastern départment of France. Our family discovered them in 1993 at the Nordstroms Café in Annapolis, Maryland. They were “if you are good bribes” while I ran errands with three toddlers. Madeleines resemble small delicate shells: one origin of their invention is based on story which has Jean Avice, pastry chef to Prince Tallyrand, baking these little goodies in aspic molds. Seems possible. They are made with very few ingredients and come out tasting a bit like pound cake. A little dusting of powder sugar is all they need to make them truly complete.  This is a madeleine pan and can be found at most cookware stores. The shell thing makes more sense now, doesn’t it? If I were you, and I am not, but if I were, I would stay far away from the flexible silicone pans as they really make them look funny and waxy, sort of unappetizing actually. Even with non-stick, you really need to grease the pan as sticking can be a problem. Technique is key. If you don’t succeed on the first try, don’t give up! Once, you get the hang of making this treats, they could become one of your family favorites as well.
Madeleines Preheat oven to 350F. 1 1/2 sticks butter(3/4 cup) unsalted butter, melted and cooled, plus addtional for brushing pans 1 1/4 cups sifted cake flour (not self-rising) 1/2 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 1 teaspoon vanilla 2/3 cup granulated sugar 2 teaspoons finely grated lemon zest Confectioners sugar for dusting Madeleine pan • Set oven racks in upper and lower thirds of oven. Brush pans with some melted butter. • Sift together flour, baking powder and salt. • Beat eggs in a large bowl with mixer at high speed until light and foamy, about 1 minute, then beat in vanilla. Gradually, add granulated sugar, beating constantly at high speed and continue until mixture has tripled in volume–about 4 to 5 minutes. Sift flour mixture in 3 to 4 batches over egg, folding in after each addition until just combined. Then fold in lemon zest and 3/4 cup melted butter. • Spoon a rounded tablespoon of batter into each mold (should only be 2/3rds full) and bake in lower 2/3rds of oven and switching to upper half-way through baking, until golden around the edges, about 10-12 minutes. Invert onto rack to cool, dust with powdered sugar and enjoy!
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