make something yummy: mommy’s madeleines

It always amazes me how food connects us as human beings.  A memorable meal, a childhood treat, a favorite weeknight dinner; the memory of food ties us to people, places and times in our lives.

When we were growing up, our Mom used to make these Madeleines often.  Originating in France, they are a delicious cross between a cake and a cookie, perfect for an afternoon snack or an after dinner treat. Our mom was Belgian and much of the food in that region is influenced by both France to the west and Germany to the east. Susie and I loved when she would make these and now often make them ourselves. When we do, we think of our Mom.

Making madeleines requires a traditional moulded pan, which gives them their distinctive shell shape. They are commonly available in cooking stores now.  The one pictured above is our Mom’s, which we now used.  I love the patina it has taken on after so many years.

Below is our Mom’s recipe for these tasty treats.  You can find many variations on the internet, including ones for Earl Grey Madeleines and Orange-Cardamom Madeleines.  In the end, I prefer my Mom’s which have just a hint of lemon to them.  They take me back to being a child again and sitting anxiously at the kitchen counter, waiting for her to finish sifting powdered sugar on top of them.

Do you have a favorite recipe that makes you think of your Mom?  Share it with us!

Mommy’s Madeleines

• 1/2 cup unsalted butter , melted & cooled, plus extra for pan
• 4 large eggs
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1teaspoon vanilla extract
• 1 cup all-purpose flour, sifted, plus extra for pan
• 1 teaspoon lemon zest
• powdered sugar, for dusting

Preheat oven to 375 degrees. Brush madeleine molds with melted butter, dust lightly with flour and set aside. In the bowl of an electric mixer, beat eggs at low speed, gradually adding salt and sugar. Increase speed as batter becomes light and fluffy, about 8 minutes. Reduce speed to low and add vanilla. Turn off mixer. Using a rubber spatula, fold in flour in 3 batches to prevent lumps. Add a batch and turn mixer on for 2 seconds, then off. Repeat two more times. Add 1/2 cup of melted butter to batter using same on-off technique. Do not overbeat. Use spatula to scrape down the sides of the bowl. Add lemon zest. Spoon batter into prepared pan, filling each mold 3/4 full. Bake for 10 minutes, or until madeleines are firm in center and golden on the edges. Immediately turn out onto wire rack and let cool to room temperature. Dust with powdered sugar before serving.

Makes 24 madeleines

- Heidi