There’s a reason why the recipe for these two-bite cakelettes
has endured for over two hundred years. Madeleines are sweet and moist with
crisp, golden edges. The classic flavor has a hint of lemon and vanilla.
Perfect to dunk in tea or coffee, small enough to eat several in a sitting
without feeling guilty – they’re my newest favorite thing to bake.
There are two stories for who first created the Madeleine. Some
say, “madeleines may have been named for a 19th-century pastry cook, Madeleine
Paulmier, but other sources have it that Madeleine Paulmier was a cook in the
18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France,
named them for her.” (Straight from Wikipedia, folks.) Whatever the source, they
are always baked in seashell shaped tins.
There are about as many recipes for madeleines these days as
there are pastry chefs and home bakers. Some recipes are savory, and include
ingredients such as cornmeal, cheese, pesto, chili peppers, bacon bits, caramelized
onions, dill, and rosemary.
The sweet ones can be plain, or dipped in chocolate and rolled
in nuts or smeared with jam. The wide range of flavorings includes bourbon, chai
tea, Kahlua, mint, banana, orange, cinnamon, almond, and rosewater.
This recipe is perfection. Because the zucchinis are now
proliferating faster than we can eat them, I added some shredded zucchini to
half of the batter. Those turned out fabulous, too, just not quite as light and
crisp. (I squeezed excess moisture out of zucchini before adding.)
Madeleines. Makes approximately 24.
2 large eggs
1/3 cup granulated sugar
Pinch of salt
½ cup flour
¾ teaspoon baking powder
6 -½ tablespoons melted butter, cooled to room temperature
1 tablespoon honey
Lemon zest, about ½ teaspoon
½ teaspoon vanilla
Special equipment needed:
Small ice cream scoop (you can also use a teaspoon)
In a large bowl, whisk the eggs. Whisk in the sugar. In a
separate bowl, stir together the salt, flour and baking powder. Add the dry
ingredients to the wet, and whisk until smooth. Stir the honey into the melted
butter. Whisk the butter-honey mixture, vanilla and lemon zest into the batter until
smooth. Refrigerate batter for two hours or for as long as overnight.
Preheat oven to 350 degrees F. Generously coat Madeleine pan
with non-stick cooking spray. Using a small scoop or teaspoon, fill Madeleine cups
¾ full. (See pictures.) Bake for 6 minutes, or until no shiny spots remain in
Let Madeleines cool in the pan for a couple of minutes.
(Cooling the cakes in their pans for a few minutes helps form the scalloped
impressions.) Remove cakelettes from the pans and continue cooling on a wire
rack. If you only have one madeleine pan, repeat the process to bake the remaining batter.
Dust with powdered sugar if desired. Any uneaten Madeleines can be
Because these little things must enter my realm of gnoshing!
A river of fog flooding over the age of a cliff and cascading down into the sea as if it was a real waterfall. The amazing images was captured in the southern WestFjords of Iceland by Kjartan Gunnarsson on his mobile phone.
Black Stags (also known as Noir Elk; females are referred to as Black Doe) are large dark furred deer indigenous to the Leurecht Region of Hollen. They are tough game due to their agility and aggressiveness towards predators. Black Stag are larger than average deer. They stand 20 centimeters taller and 10 centimeters longer, and weigh up to 20 kilograms more. Their fur is sleek and soft like the fur of smaller, more domesticated animals. However, it is not especially thick, even if the fur itself is stronger. Their antlers are also black, as are their eyes and hooves. The doe have small horns, and both the Alpha male, Beta males, and females of a pack will fight to protect their offspring.