If Marcel Proust were alive today, he'd recognize this traditional French Madeline cookie instantly. Although I still use my old-fashioned French madeline molds, I recommend that you go 21st. Cenutry and purchase non-sticks molds because even with browned butter, these can stick.
- 4 ounces unsalted butter, room temperature
- 2-3 ounces melted butter for coating molds
- 1 Cup sifted all-purpose flour
- 1 teaspoon baking powder
- pinch of kosher salt
- 2/3 Cup granulated sugar
- grated zest of about 1/4 lemon (or to taste)
- 2 extra-large eggs, separated
- 2 teaspoons orange flower water
Serves / Yields
Makes 24 Madelines
For traditional madelines, melt 2 oz. or more of butter in a small, heavy saucepan. Watch the butter until it turns a rich brown. Do not let it burn. Brush the molds completely and thoroughly with the browned butter.
Preheat the oven to 400 degrees F
Mix the flour, baking powder, salt and sugar in a mixing bowl. Add the lemon zest. Mix in the egg yolks, orange flower water, and 4 oz softened butter. Whisk the egg whites until fairly stiff. Fold gently into the batter. Be sure to fold, not mix!
Fill each madeline shell only half full of batter.
Bake about 10 minutes until risen and golden brown. Place the molds on cooling racks for a few minutes before unmolding. Turn out on the racks and serve while still warm. These should be eaten on the day they are made. Make a cup of tea, settle down in a cozy chair and enjoy your Madelines and your favorite book.
2 Madeline molds - each to make about 12 cookies