A classic dessert with a French literary twist!
“More than a century ago, the famous French author Marcel Proust recounted how tasting a madeleine cookie after dipping it in a cup of hot tea immediately brought back memories of his childhood. Many French people share Proust’s love of the madeleine and for good reason! Its golden color, shell shape and notes of vanilla make it many a pastry lover’s favorite. Please enjoy this traditional, easy-to-follow recipe.”-Laurent Bili, Ambassador of France
🇫🇷 France: Marcel Proust’s Madeleines
- Madeleine Pan
For the batter
- 10 tablespoons melted butter
- 2 large eggs
- 1/2 cup granulated sugar
- 3 tablespoon brown sugar
- 2 teaspoons vanilla extract
- A pinch of salt
- 1 ¼ cups flour
To grease the pan
- 1 tablespoon melted butter
- 1 ½ teaspoons flour
- Preheat your oven to 375° F.
- Whisk together 1 tablespoon of melted butter and 1 ½ teaspoons of flour in a bowl. Using a basting brush, lightly but thoroughly grease every cavity of your madeleine pan. Set it aside.
- In a saucepan, melt 10 tablespoons of butter. Pour in a heatproof bowl and set aside to cool.
- In a large mixing bowl, combine the eggs, granulated sugar, brown sugar, vanilla extract, and salt.
- Sift the flour into the batter (about 1/3 of the flour at a time).
- Drizzle the cooled melted butter around the edge of the batter, and gently fold it in.
- Drop the batter into the greased madeleine pan. Transfer to oven’s center rack and bake for 9 minutes. The madeleines should be a light golden brown, and spring back when lightly touched. Remove madeleines from pan and place on a cooling rack.