These delightful little tea cakes were made famous by Marcel Proust in his Remembrance of Things Past. If you are not familiar with the writings of Proust, take a moment as you sip your tea and dip your madeleines to read his charming account below written long ago in Paris. The madeleines below are made in mini-pans but you can make them in large pans if you have them. Proper madeleine pans are a must for making these tea cakes. This recipe turns out crisp around the edges and soft in the middle.
I. Preheat oven to 385° F
II. Spray Mini Madeleine Pan
with cooking spray.
III. Beat the eggs, salt, and sugar together until thick, at least 6 minutes.
IV. Add the vanilla and zest
V. Fold in the flour, rapidly, but gently. Fold in the butter gently.
(Batter must rest at least 30 minutes. Can sit considerably longer. Refrigerate if weather is warm.)
VI.Spoon the mixture into the madeleine pans, about 3/4 full.
VII. Bake until golden, about 6-7 minutes. Watch carefully. Cool slightly on racks then remove from pans and cool completely.
