Madeleines

Madeleines
In this recipe, which we based on one in Larousse gastronomique, baking soda is added as a leavening agent in order to accentuate the madeleine's telltale hump. See the recipe for Madeleines »

In this recipe, which we based on one in Larousse Gastronomique, baking soda is added as a leavening agent in order to accentuate the madeleine's telltale hump. (Some recipes state that letting the batter rest before baking creates a higher hump; we found the difference to be negligible.)

Madeleines
The marriage between cookie and cake never tasted so good as this version based on the one in Larousse Gastronomique.
Yield: makes 2 dozen

Ingredients

  • 6 tbsp. plus 3 tsp. butter
  • 1 34 cups cake flour
  • 1 cup sugar
  • 12 tsp. baking soda
  • Finely grated zest of 2 lemons
  • 1 pinch fine kosher salt
  • 4 eggs, beaten

Instructions

  1. Heat oven to 375°. Grease two 12-mold madeleine pans containing 3-inch–long molds with 2 tsp. butter. Melt remaining butter in a pot over medium-low heat; let cool for 10 minutes. Whisk together flour, sugar, baking soda, lemon zest, and a pinch of salt in a bowl; fold in eggs until smooth. Add melted, cooled butter; fold until just mixed. Divide batter between molds, filling each about three-fourths of the way. Bake, rotating once, until golden brown, 15–20 minutes. Remove cookies from molds; let cool slightly.