Classic Madeleines
Madeleines are buttery little cakes that are rich in taste and in history. Traditionally these french gems are served as a small "goûter" or afternoon snack with tea or coffee. Their perfect simplicity is what makes them so special.
During the 18th century, in the Lorraine region of France, a young peasant girl named Madeleine made them for Stanislas Leszczynska, the dethroned king of Poland, while exiled in Lorraine. This was the beginning of the madeleine, as they were named by Leszczynska. They then became popular in Versailles by his daughter, Marie, who was married to Louis XV.
We have Marcel Proust, the French author, to thank for immortalizing the madeleine. In his book, "Á la Recherche du Temps Perdu" (Remembrance of Things Past) the main character takes a bite of a madeleine and is instantly taken back to a vivid and happy memory from his childhood. The phrase "Proust's madeleine" now refers to anything that triggers a vivid and colorful memory from the forgotten past. I can't help but think of the scene from the movie Ratatouille where the food critic, Anton Ego, takes a bite of Remy's ratatouille and is whisked back to a warm memory of his mother's kitchen... a nod to Proust for certain.
Madeleines are best eaten the day that they are made as they tend to harden over time. However, if this happens, just dip them in your tea like Proust.
Madeleines
(makes 24 madeleines)
⅔ cup sugar
3 eggs - room temperature
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
10 tablespoons unsalted butted
1 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
confectioners' sugar for dusting
Preheat the oven to 350 degrees. Butter and flour the madeleine pans. In a mixer with the paddle attachment, mix together the sugar, eggs, vanilla and almond extract for about 4 minutes. Meanwhile melt the butter and let it cool a bit so that it doesn't scramble your eggs when added to the bowl. Add the melted butter and mix well in the mixer. In a separate bowl mix together by hand the flour, cornstarch, baking powder and salt. Add the flour mixture by sifting it into the batter and mix well with a rubber spatula.
Spoon the batter into the pans with a large soup spoon. Fill them 3/4 of the way full. Don't fill them up to the top. Bake for about 8 - 10 minutes. You want them to be lightly golden. Turn them out to a parchment lined cookie sheet to cool. You may dust them with powdered sugar if desired.