December 13, 2009

Lemon Madeleines

Mention madeleines and most people associate them with Proust.   He put these little cookies on the map when the mere sight of a madeleine was able to trigger memories of long ago.  Ever since then they've become somewhat of a cult item.  I never got around to reading Remembrance of Things Past but after eating madeleines I don't blame Proust for glorifying them one bit.

I made these madeleines for my friend Gracie who very graciously did me a favor this weekend.  She loves these cookies so I thought it was a nice way of thanking her.  I had been searching high and low for a particular Martha Stewart Crafts paper punch that I had seen in the December issue of her eponymous magazine.  Apparently it was more popular than I thought and I was having no luck finding it at any of my local Michaels craft stores.  Judiciously I called the store near Gracie's house and, sure enough, they had the punch in stock which I then put on 24hr hold.

After several instances of salesperson incompetence and digging around on  her hands and knees scouring through inventory Gracie was able to find what I was looking for.  Eureka!  As good a friend as any I've ever known.  Thanks again Gracie!!!

Lemon Madeleines

2 large eggs, at room temperature
100 grams granulated sugar
80 grams butter, melted and cooled
100 grams all-purpose flour
1 tsp baking powder
zest of 1 lemon
2 tsp lemon juice
1 tsp vanilla extract

Whisk sugar and eggs in a bowl until frothy and sugar is dissolved.
Slowly add butter and mix until combined. 
Add flour, baking powder, lemon zest, lemon juice and vanilla extract and mix until all ingredients are incorporated.
Cover bowl with plastic wrap and refrigerate overnight.
Generously butter and flour madeleine pans.
Pipe batter into the molds about 3/4 full.
Place pan in freezer for 10 minutes.
Preheat over to 375.
Bake madeleines until nicely browned (large madeleines ~13 min mini madeleines ~10 min).
Cool in pan for 5 min and then remove cookies and place on cooling rack.


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