Madeleines

I’m going to a networking event tonight that is really a small gathering of friends. I have a reputation as a foodie and so I thought, “You know, I should bring something.”  The question was what?  Then a little voice said “Madeleines”.  Yes!  Very fast and easy to make; Very few ingredients needed.  Madeleines would be perfect. It’s things like this that remind me why my favorite cuisine is French.

The only catch is that you have to have a madeleine pan, preferably a non-stick one. Amazon solves that problem.

One interesting aspect of madeleines: they contain no yeast or baking powder, and rely upon trapped air to rise.  You whip the eggs and sugar to about three times their original volume.  The whipping incorporates the air into the batter.

Note that the recipe calls for two extra large eggs.  If you don’t have extra large eggs, don’t fret. Crack three large egs into a bowl, whisk to combine the yolks and whites, then use 4.5 ounces of the mixture.

Here is the recipe I used to make these. It’s from The Art of French Baking by Ginette Mathoit: