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Author Notes: For Christmas this year, Paul’s grandparents gave me a book called La Cuisine Authentique de nos Grand-mères, or The Authentic Cooking of our Grandmothers, which breaks down traditional French cooking by terroirs. It has quickly proven an invaluable resource, although I will admit that calculating gram to cup conversions all over the place can be a bit annoying. One of the first recipes I attempted was for madeleines. I had to adapt it quite a bit to work in an American kitchen, but I think it was worth it. My recipe also deviates from the original with the addition of grapefruit zest, almond extract and sliced almonds, which I think add depth and texture. - cristinasciarra
Makes 35 madeleines
- zest of 1/2 lemon and 1/2 grapefruit
- 2/3 cup white sugar
- 3/4 cup flour, sifted
- 1.5 teaspoons baking powder
- 1.5 sticks salted butter, plus more to grease the pan
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 cup thinly sliced almonds
- Preheat the oven at 400F.
- Zest the lemon and grapefruit into a small bowl, then mix in the sugar.
- In a separate medium bowl, mix the sifted flour with the baking powder.
- In another small bowl, melt the butter. With the extra butter, grease the madeleine tins then dust them with flour; shake off any excess. (Be generous with the butter!)
- In a separate large bowl, crack the eggs and beat them. Add the zest/sugar to the eggs and whip until the mixture is foamy. (I used the whisk attachment of an electric mixer.) Add the almond extract, and then mix in the flour/baking powder little by little, until incorporated. Finally, add the melted butter.
- Pour the mixture into the tin, stopping when each cup is filled ¾ of the way to the top. Sprinkle the sliced almonds over a small portion of each madeleine. Bake the madeleines for 10 minutes. When they come out of the oven, immediately remove them from the tin, and allow them to cool on a wire wrack. (I found it was easiest to gently peel each madeleine from the tin with a spoon, along the long side of the madeleine.)
- This recipe was entered in the contest for Your Best Citrus Recipe