When we started making plans to celebrate our 25th wedding anniversary in the “city of lights,” the first thing I did was pull out my pad and pencil to make a list of every single thing I wanted to eat while I was in Paris. The French claim to have the best recipes and the world re-noun chefs to make this claim some what of a reality. French food is so flavorful and no wonder, it’s full of BUTTAH! My personal chef who taught the cooking class I attended, said
and I quote “taste and if you need a little something…add butter!” I hollered (not really, the French don’t like loud Americans…Ha!) 
One of my must haves on my list was the sweet taste of Madeleines, a French sponge cookie that’s not to sweet and has crunchy edges. I ate one two every morning with my cafe′ au lait. As much as I would love to live in Paris six month’s out of the year, I wouldn’t dare because I would be fat as butter (not that I’m not already) but fatter than butter! I’ve had La Madeleine’s version of this French love affair but the” fresh from the oven” French style one’s are the real McCoy! I ask the hotel chef for his recipe and he gave me the ingredients but no measurements so I found this recipe online with the ingredients he used. The most important step to making Madeleines is to make sure your eggs are at room temperature, then once you have mixed the batter, let the batter cool in the fridge for 1 hour before baking.
Enjoy these sinful delights with a cup of coffee or tea. Recipe Source– http://www.thekitchn.com/how-to-make-classic-lemon-madeleines-cooking-lessons-from-the-kitchn-187109
Yields 20-24
Save RecipeIngredients
- 4 oz (1 stick), plus 3 tablespoons unsalted butter
- 2/3 cup white sugar
- 1 cup all-purpose flour, plus 1 tablespoon, divided
- 2 large eggs
- 1 teaspoon vanilla
- Pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Melt the butter in a small sauce pan. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
- In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
- Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir just until blended. Do not over mix.
- Cover the bowl with plastic wrap and place in the refrigerator to rest at least one hour.
- Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.
- Preheat the oven to 350°F. Fill each well in the madeleine pan with 1 tablespoon of the batter.
- Bake for 8 minutes or until golden brown and dark brown edges. Test by pressing the center of the bump, it should spring back at your touch. Remove from the oven and let cool for 2-3 minutes in the pans. invert on a cooling rack. Store in an airtight container for a few days.
