This summer, I had the great pleasure of watching my 9-year-old daughter eat her first madeleine in Paris. It was tiny and fresh, and the look on her face as she tasted it led me to believe it might just be a “Proustian moment” for her.
So for Christmas this year, I bought her a madeleine pan and made a fresh batch for Christmas dinner’s dessert. The perfect way to make the small sponge cakes is to make the batter in the afternoon, cool it in the fridge, and then bake it between dinner and dessert so you can serve them hot out of the oven. The 20 minutes they take is the perfect amount of time to let dinner settle then make room for something sweet. Plus, the leftovers are perfect for enjoying with tea the next day.
Madeleine Cookies from Scratch
- 2 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1 cup white flour
- 1½ teaspoons baking powder
- Pinch of salt
- 10 Tablespoons melted butter
- Powdered sugar, for dusting
1. Put all the ingredients into a bowl and mix together. Cover and place in the fridge for an hour.
2. Heat the oven to 375 degrees, and butter and flour the madeleine pan. When you’re ready to bake, fill each madeleine cup 2/3 full with batter.
3. Bake for about 15 minutes, or until the edges are golden. Sprinkle with powdered sugar to serve, and eat!