Madeleines … مادلينز


Ingredients :

  • 1/2 cup ( 1 stick ) unsalted butter.
  • 1 cup  all-purpose flour.
  • 1 tsp baking powder.
  • 1/4 tsp salt.
  • 3 large eggs at room temperature.
  • 1/2 cup  granulated sugar.
  • 1 tsp vanilla extract.
  • 1 tbs freshly grated lemon zest.
  • Powered sugar for dusting ( optional )

Method :

  1. Preheat your oven to 375 degrees F.
  2. Using a pastry brush, generously grease the molds of two Madeleine pans  with very soft or melted butter. 
  3. Dust the molds with flour, tapping out the excess flour. 
  4. In a sauce pan melt butter and set aside.
  5. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)
  6. In the electric mixer bowl, beat eggs and sugar at high speed until thick and pale in color.
  7. Add vanilla and lemon zest.
  8. Sift flour, baking powder and salt.
  9. Fold flour mixture into eggs mixture using a spatula gently ( be carful not to over fold or the batter will deflate ).
  10. Gently fold warm butter into the batter.
  11. For better results Cover batter and refrigerate over night or refrigerate for at least an hour before baking.
  12. Bring madeleines pans out of the fridge and drop a tablespoonful of the batter in the center of each mold.
  13. Put a cookie sheet under each madeleines mold and bake for 8-10 minutes or until edges are golden brown.
  14. Tap each pan against the countertop release the madeleines. Cool madeleines on a wire rack to cool.
  15. Store madeleines in an airtight containers.
  16. Dust madeleines with powdered sugar before serving ( optional ).

Makes about 24 madeleines.

Madeleines batter can be refregirated up to 4 days before madeleines in an airtight container in room temperature up to 4 days, and it can be frozen for months as well.

Madeleines are at their best 1 hour after being baked.