I was given a great gift for Christmas, my son gave me a Madeleine pan. The molds for these cakes are shell shaped, so they have ridges on them which add texture to the Madeleines. I had forgotten all about this delicious, buttery French spongecake.

There are two versions on the origin of the Madeleine. Some say that they were named after a nineteenth century pastry chef, another version states that they were named for an eighteenth century cook. Whomever they were named for they are an interesting addition to a cookie tray or to enjoy with a cup of tea.

The recipe is quite simple, only a few ingredients that are usually on hand. I made them using vanilla extract, but I am sure lemon, orange or almond extract would be delicious.

Madeleines

• Softened unsalted butter(for brushing molds)
• 1/2 cup Flour
• 2 eggs
• 1/3 cup sugar
• 1/4 tsp salt
• 1 1/2 tsp Vanilla extract (use the good stuff!)
• 4 tblsp melted and cooled unsalted butter

Oven 375 degrees

Brush molds with softened butter, dust them with flour.

Beat eggs,sugar and salt on medium high speed for 5 minutes until pale, thick and fluffy, this step is what makes them soft and sponge-like.  Beat in the vanilla, or whatever extract you desire. Sprinkle in the 1/2 Cup of flour and mix on low until incorporated. Fold in by hand the melted butter until combined.

Use 1 tablespoon of batter per Madeleine. Bake for 8 to 9 minutes, until they spring back when touched.Flip them onto a cooling rack, if any stick, gently push them out with your fingers ( I don’t have a cooling rack, so I use one of my racks from the oven)  When cooled, dust them with powdered sugar.

They were quite yummy, soft, buttery and very vanillally!  Next time I am going to use lemon extract as well as lemon zest. Maybe a drizzle of a lemon glaze would make your friends say “Oh My, Madeleine.”