Madeleines for Jackson
The first time I made Madeleines for Jackson was just after reading Proust’s Remembrance of Things Past. Memories of foods have a way of triggering thoughts of the past and I was so delighted to find this #CookClub recipe. It’s been almost 20 years since I made them and when I took down my cookbook it was the only recipe I had left a note on to try again real soon!
So happy to finally make them for Jackson again while he was visiting for the weekend.
Another comment I left on that old recipe was to use an additional pan, and that worked very well. It gave us many Madeleines with enough for Jackson to take back to FSU with him.
Here is my version of the recipe that appeared in The Tampa Bay Times.
1 cup all-purpose flour, sifted
3/4 cup butter, melted and cooled to room temperature
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Coat three 12-shell pans with melted butter.
Beat eggs and sugar in a 2-quart glass bowl with a hand mixer on medium-high speed until mixture is light and fluffy, 5 minutes.
Add vanilla beating for another minute.
Fold in the flour until just blended, then gentle stir in melted butter.
Using a 1 ½-inch-diameter scoop, fill shell molds with batter until almost full.
Bake for 10 minutes, until madeleines are delicate brown.
Remove pans from oven and let cool on a wire rack a couple of minutes, shell side up.
Loosen the edges if necessary then invert pan and tap madeleines onto the rack.
Sprinkle with powdered while still warm.