two yolks

I have no idea where my love of madeleines developed from. At some point in the past year, I knew that I liked them but I don’t know when I had had them. I do know that the ones usually available in the US are expensive (seriously, Trader Joe’s sells them for about $1 per cookie) and not particularly good.

This summer, I had decided that at some point in the indefinite future I was going to get madeleine pans. Whenever we’d go into a store that would sell esoteric kitchen supplies, I’d look for them and determine that I really didn’t want to buy a single use pan (Alton Brown would be upset with me now) for $12 (realizing that I’d probably need at least two to make them effectively).

When my in-laws came to visit, we tend to end up at shopping locations more frequently. As I was still on my quest, I continued to look for them and mentioned to my in-laws. About a week after they had left, a package arrived in the mail for Angela and I and, lo and behold, there were two non-stick madeleine pans inside. Apparently, my mother-in-law had decided that she needed to go out and buy them for me right away. Her decision was my gain.

This isn’t the first time I’ve made madeleines but the first time I’ve used this recipe. This recipes seems to produce a better texture but the other recipe (from Susan Herrmann Loomis) seemed to make one with better flavor. I think I may combine the two at a later date. Either way, madeleines are always good.

Madeleines
Adapted from Baking: From My Home to Yours

1 1/3 cup all purpose flour
1 1/2 tsp baking powder
pinch of salt
1 cup sugar
grated zest of 2 lemons
4 large eggs, at room temperature
4 tsp vanilla extract
12 tbsp melted butter, cooled

1. Place madeleine pans in the refrigerator.
2. Mix together the flour, salt, and baking powder in a bowl.
3. In a mixer’s bowl, mix together the sugar and lemon zest with your finger.
4. Add the eggs and, using the whisk attachment, mix at medium speed for 2 to 3 minutes. Add the vanilla extract and mix to combine.
5. Fold in the flour followed by the melted butter.
6. Remove the madeleine pans from the refrigerator and grease them. Place batter into pans, about 1 tbsp per madeleine.
7. Refrigerate the pans and any remaining batter for at least 1 hour.
8. Preheat the oven to 400°F.
9. Bake the madeleines for 11 to 13 minutes. There’s no need to refrigerate any remaining batter before cooking.

Makes 24 madeleines.