Adapted from Epicurious.com
I love these light cake-like cookies on their own, or presented as a lovely dessert, with sauces and fruit. I reduced the sugar and made minor changes to the directions. Hope you like them.
Makes 24 Madeleines
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons freshly grated lemon zest
- 1 cup all-purpose flour
- 1/2 cup almond flour (finely ground blanched almonds)
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- Pre heat oven to 375°F.
- With about 2 tbsp additional butter, generously butter Madeleine pan and put it into the freezer (mine is aluminum so it cools quickly).
- Melt butter in the microwave or small saucepan. Set aside to cool.
- Put about 2 tbsp of the melted butter in a frying pan and brown the almond flour (carefully, this burns quickly). Set aside to cool.
- In a bowl with an electric mixer beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).
- Beat in the almond extract and the zest.
- Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.
- With a fork, press the browned almond flour so that it becomes mealy and doesn’t lump
- Fold the almond flour into the batter.
- Put about 1 cup of the batter into the cooled melted butter and incorporate well.
- Gently fold this butter-batter mixture into the remaining batter.
- Spoon the batter into twenty-four 3- by 2-inch cooled and buttered Madeleine molds and bake the Madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden.
- Turn the Madeleines out on a rack, let them cool.
- Once cooled, Madeleines freeze well.