I recently finished the book, "The Sweet Life in Paris," by David Lebovitz. The book is a first-person account of Lebovitz's experiences, and of course tasting, of Paris and its famed cuisine. One of the recipes that really stood out to me (although they all sound divine!) was the lemon-glazed madeleines. I remember, when I was in Paris, drooling over these cookies in the pastry-shop windows....
This recipe does require a madeleine mold, which you can purchase at almost any cooking shop. I only have one, so I had to cook the madeleines in two batches. (As soon as I finished the first batch, I rebuttered the molds and stuck them in the freezer for 5 minutes before filling the molds with the batter again).
For the madeleines:
9 T. butter, melted and cooled to room temperature (plus more for preparing the molds)
3 large eggs
2/3 cup granulated sugar
1/8 tsp salt
1 tsp baking powder
grated zest of 1 small lemon
For the glaze:
3/4 cup powdered sugar
1 T. freshly squeezed lemon juice
2 T. water
1. Brush the indentations with melted butter. Dust with flour, tap off any excess, and place in the freezer.
2. Using an electric mixer, whip the eggs, granulated sugar and salt for 5 minutes, until frothy and thickened.
3. Spoon the flour and baking powder into a sifter and use a spatula to fold in the flour mixture as you sift it over the batter.
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate it. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least an hour (or up to 12 hours).
6. Using two teaspoons, plop a blob of batter in the center of each indentation that you think will expand to the top of the mold once the heat in the over spreads it out. You'll have to eyeball it! Leave the dough in the mound; do not spread it.
7. Bake for 8 to 10 minutes at 425 degrees F or until the cakes feel springy and just set. While the cakes are baking, make the glaze in a small bowl by stirring the powdered sugar, lemon juice and water until smooth.
8. Remove the madeleines from the oven and tilt them onto a cooling rack. When they are cool enough to handle, dip the cakes in the glaze, turning them over to ensure both sides are coated. Scrape off any excess with a dull knife. After dipping, set them on a cooling rack to cool until the glaze has hardened.
9. Eat immediately!
For a special treat, I served these madeleines as a dessert with a scoop of vanilla ice cream. C'etait tres delicieuse! :)