Madeleines

Country of origin: France

I have not read In Search of Lost Time by Marcel Proust, but by making madeleines, I must be a little closer. These are scrumptious little cakes, light but buttery with a hint of citrus. They are perfect with a cup of tea, but would be equally at home as an accompaniment to something like Lemon Posset.

The recipe is from an excellent book, Tea and Crumpets by Margaret Johnson, great for all things afternoon tea.

Eggs and sugar are beaten together until fluffy, after which flour, salt and baking powder (and if using, ground almonds) are added and the mixture beaten again. The final step is stirring in melted butter and any flavourings (I used lemon zest). The batter needs to rest in the fridge for about three hours, for the flour to hydrate. The madeleine tin needs to be brushed with melted butter, and then generously dusted with flour. Bake for about 20 minutes, taking care not to let them burn and voila!

This post David Lebovitz has lots of useful tips for madeleine success e.g. freezing the molds beforehand and not spreading the batter once in the molds.

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