Lemon Madeleines in a Dish
Lemon Madeleines...
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Lemon Almond Madeleines

 

 

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"We say 'food' as if it were a simple thing, an absolute like rock or rain to
take for granted.  But it is a big source of pleasure in most lives, a complex
realm of satisfaction both physiological and emotional, much of which
involves memories of  childhood."

~ Diana Ackerman, 'A Natural History of the Senses'


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La Patisserie Gloppe, Champs Elysees, Paris, 1889
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Jean Béraud
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La Belle Cuisine

 


"She sent out for one of those short, plump little cakes called 'petites
madeleines', which look as though they had been molded in the fluted
scallop of a pilgrim's shell. And soon, mechanically, weary after a dull
day with the prospect of a depressing morrow, I raised to my lips a
spoonful of the tea in which I had soaked a morsel of the cake. No
sooner had the warm liquid, and the crumbs with it, touched my palate
than a shudder ran through my whole body, and I stopped, intent upon
the extraordinary changes that were taking place. An exquisite
pleasure had invaded my senses..."

~ Marcel Proust

 

Lemon Almond Madeleines
One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

4 large eggs
2/3 cup granulated sugar
1/2 teaspoon almond extract
1 1/2 teaspoons freshly grated lemon zest
1 cup all-purpose flour
1/2 cup almonds with the skins, toasted lightly,
cooled, and ground coarse
1 stick (1/2 cup) unsalted butter,
melted and cooled slightly
Confectioner's sugar for dusting

In a bowl with an electric mixer beat the eggs with the granulated sugar
until the mixture is thick and pale and forms a ribbon when the beaters
are lifted, and beat in the almond extract and the zest.
Sift the flour in 4 batches over the mixture, folding it in gently after
each addition, add the almonds and the butter, and fold them in gently
but thoroughly.
Spoon the batter into twenty-four 3-by-2-inch buttered madeleine molds
 and bake the madeleines in the lower third of a preheated 375-degree F
oven for 10 minutes, or until the edges are golden. Turn the madeleines
out onto racks, let them cool, and sift confectioner's sugar over them.
Makes 24 madeleines.


Featured Archive Recipes:
Lemon-Thyme Madeleines with
Lemon Vodka Syrup

Dark Chocolate Madeleines with
Mint Chocolate Glaze

Lemon Sugar Cookies
Trao-Mad with Peach Compote
(Daniel Boulud)

Tuiles aux Amandes (Julia Child)

 


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