Madeleines

I haven't baked in a while, so it was time to give my kitchen mixer a good work out.  I've bought these madeleine moulds for a few months, but I haven't had the opportunity to use them.. Or should I say, procrastination got the better of me. ha...

It's my first time making madeleines, and I'm pleased that they turned out pretty alright.. considering the fact that these pans are cheap $2 ones from Daiso. But... if anyone from Daiso is reading this, could you please make the grooves for the pans deeper? I think the madeleines will look better if the lines/ridges are more defined.. :)  Other than that, the pans work perfect!  I can't ask for more...   And thanks for selling everything at $2! 

I had to bake the madeleines in 2 batches as I only have 2 pans (yep, even though they cost $2 each, I only bought 2 :P) My 2nd batch turned out prettier (see the pretty stripes??).  I overbaked the 1st batch and they were brown all over..  They tasted great still, just less 'accessorized'.

Oh, by the way, check out the lovely enamel plate in the picture!  Courtesy of my friend, Jaime, who lugged plates and spoons back for us all the way from Down Under!  We are going international in our prop hunts!  Woohoo!  


Madeleines (adapted from Allrecipes.com)
makes 12


2 eggs

3/4 teaspoon vanilla extract

1/8 teaspoon salt

1/3 cup white sugar

1/2 cup all-purpose flour

1 tablespoon lemon zest (I omitted the lemon cos the hubby doesn't like lemon in desserts)

55g butter

1/3 cup granulated sugar for decoration (left this out too, as the madeleines were sweet)

Directions

- Preheat oven to 375 degrees F (190 degrees C). 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 (I baked mine for 12mins), 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. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.