Madeleines or petite Madeleines are traditional shell-like sponge cakes based in 2 communes in northern France in the Lorraine region.
There are several legends regarding the “creation” of madeleines. Frequently the Legends are centered around a female or cook named Madeleine. Some people believe that the cook or baker was a woman named Madeleine Paulmier who worked for the Duke of Lorraine during the 18th century. Legend states that the dukes wife loved the delicate cakes so much, that she began serving them to the court in Versailles. Since the royal family of France loved these cookies so much, it is no surprise that the love for madeleines spread throughout the region. Another legend states that a pilgrim named Madeleine brought back the recipe from her voyage to Spain , or a cook named Madeleine offered these shell-like cookies to voyagers crossing the Lorraine region. But most commonly, It is said that a girl named Madeline had been given these little cake-like cookies during her voyage and brought back the recipe to France.
Ingredients:
1 cup flour
1 1/2 tsp baking powder
1 tsp vanilla
1/2 cup sugar
1\4 cup lemon juice
4 tbsp milk (if needed)
80g melted butter
2 eggs
Directions:
In a large bowl, whisk the eggs and the sugar together until they become frothy.
Add in the vanilla and lemon juice and mix until incorporated.
In a small bowl, mix the salt, baking powder, and flour together and sift them into the mixture.
Once you have mixed the flour into the mixture, add the melted butter and stir until no streaks of butter are visible(do not over mix your batter or you will loose he airy texture of the madeleines)
If the batter is too thick, add some milk to the batter.(I ended up needing an extra 3 tbsp)
Prepare your Madeleine pan by greasing it with some butter.
Using a teaspoon, place the batter into the shell-shaped cavities.
Lastly, bump your tray against your work surface a couple of times just to get rid of any large air bubbles.
Bake the Madeleines for 13 minutes at 200 degrees celsius and for 7 minutes at 180 degrees celsius or until you place a toothpick in the center of one and no batter sticks.(you might need more or less time according to the size of your Madeleine pan)
Once the madeleines are out, allow them to cool down for 5 minutes before removing them from the pan.
Bon Appétit!
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