Madeleines

Landon Nordeman

Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes, France.

Madeleines
Made from an airy sponge cake batter, these oversized lemon-scented madeleines are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes.
Yield: makes 8 Small Cakes

Ingredients

  • 2 cups flour, plus more for pan
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 12 cups sugar
  • 2 tsp. vanilla extract
  • Zest of 2 lemons
  • 6 eggs, separated
  • 20 tbsp. unsalted butter, melted and cooled, plus more for greasing

Instructions

  1. Heat oven to 325°. Grease and flour eight 5 34" x 3 14" x 1 34" mini loaf pans, and set aside. Whisk together flour, baking powder, and salt in a small bowl; set aside. In a large bowl, beat sugar, vanilla, zest, and egg yolks on medium-high speed of a hand mixer until pale, tripled in volume, and mixture falls back in thick ribbons when lifted from beaters, about 6 minutes. Add flour mixture and butter, and using a rubber spatula, gently fold into batter until almost combined.
  2. Place egg whites in a clean bowl and beat on medium-high speed of a hand mixer until stiff peaks form. Add 13 of the beaten egg whites to the batter and stir until smooth; add remaining whites and fold in gently until combined. Divide batter evenly among pans, and bake until deep golden brown, about 40 minutes. Let cool 5 minutes, and then invert cakes onto a wire rack to cool completely.