Madeleines

Name: Madeleines
Total time: PT0D0H0M
Yield: makes 8 Small Cakes
Ingredients: 2 cups flour, plus more for pan; 1 tbsp. baking powder; 1 tsp. kosher salt; 1 1 ⁄ 2 cups sugar; 2 tsp. vanilla extract; Zest of 2 lemons; 6 eggs, separated; 20 tbsp. unsalted butter, melted and cooled, plus more for greasing

Serves
makes 8 Small Cakes

Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes, France.

Ingredients

2 cups flour, plus more for pan
1 tbsp. baking powder
1 tsp. kosher salt
1 ¹⁄₂ cups sugar
2 tsp. vanilla extract
Zest of 2 lemons
6 eggs, separated
20 tbsp. unsalted butter, melted and cooled, plus more for greasing

ADVERTISEMENTAD

Instructions

Step 1

Heat oven to 325°. Grease and flour eight 5 3⁄4" x 3 1⁄4" x 1 3⁄4" mini loaf pans, and set aside. Whisk together flour, baking powder, and salt in a small bowl; set aside. In a large bowl, beat sugar, vanilla, zest, and egg yolks on medium-high speed of a hand mixer until pale, tripled in volume, and mixture falls back in thick ribbons when lifted from beaters, about 6 minutes. Add flour mixture and butter, and using a rubber spatula, gently fold into batter until almost combined.

Step 2

Place egg whites in a clean bowl and beat on medium-high speed of a hand mixer until stiff peaks form. Add 1⁄3 of the beaten egg whites to the batter and stir until smooth; add remaining whites and fold in gently until combined. Divide batter evenly among pans, and bake until deep golden brown, about 40 minutes. Let cool 5 minutes, and then invert cakes onto a wire rack to cool completely.

Heat oven to 325°. Grease and flour eight 5 3⁄4" x 3 1⁄4" x 1 3⁄4" mini loaf pans, and set aside. Whisk together flour, baking powder, and salt in a small bowl; set aside. In a large bowl, beat sugar, vanilla, zest, and egg yolks on medium-high speed of a hand mixer until pale, tripled in volume, and mixture falls back in thick ribbons when lifted from beaters, about 6 minutes. Add flour mixture and butter, and using a rubber spatula, gently fold into batter until almost combined.
Place egg whites in a clean bowl and beat on medium-high speed of a hand mixer until stiff peaks form. Add 1⁄3 of the beaten egg whites to the batter and stir until smooth; add remaining whites and fold in gently until combined. Divide batter evenly among pans, and bake until deep golden brown, about 40 minutes. Let cool 5 minutes, and then invert cakes onto a wire rack to cool completely.