Madeleines are small shell-shape cakes, usually sponge cakes, originating in Commercy, France.
(a Williams-Sonoma recipe)
Makes 12 - 24
2 whole eggs, plus one egg yolk
1/3 cup sugar
1/2 cup cake flour
1/2 t. baking powder
1/2 t. vanilla extract
1 T. finely grated lemon zest
1 T. fresh lemon juice
4 T. unsalted butter, melted and cooled
confectioner's sugar, for dusting
Sift the cake flour and baking powder (they suggest twice), then sprinkle it over the egg mixture. Using a rubber spatula, gently fold until just incorporated.
Pour in the cooled melted butter along the side of the bowl and gently fold in until incorporated.
Next time I am going to make the more authentic version of them, from Julia Child's, The Way to Cook.
Mine should have been puffier and browner. If I hadn't accidentally used twice the amount of butter called for then they might have looked better. But they taste great!