Madeleines – French Butter Cakes
10 Thursday Nov 2011
All-purpose flour – 1 cup
Butter – 1/2 cup
Sugar – 2/3 cup
Eggs – 2
vanilla extract – 7 drops
Salt -1/8 teaspoon
Baking powder - 1 teaspoon
Preheat oven to 375 degrees F (190 degrees C).
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale(10 minutes).
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Gently fold butter into batter.
Spoon batter into molds; it will mound slightly above tops. Keep the batter filled mold into the fridge for 10 mins.
After 10 mins take out from the fridge and bake 12 to 14 minutes, or until cakes are golden and the tops spring back.
Use the tip of the knife to loosen madeleines from pan.
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