They are just big enough that one fits in the palm of your hand. They are wonderful warm, fresh out of the oven. Or, good the next day with coffee or tea. Madeleines are a buttery French tradition — and most cooking stores sell at least one (if not several) types of pans with a dozen molds for making these little cakes. Change the lemon zest to orange zest for a variation, or, see the bottom of this recipe for the chocolate version of Madeleines.
French Butter Cakes (Madeleines)
¾ teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
1/3 cup powdered sugar or granulated sugar
Preheat oven to 375 degrees . Butter and flour 12 (3-inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Or, wait until cooler and dust with powdered sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.