And then I read Proust's Swann's Way my freshman year. Of course, that famous passage of Combray growing out of a tea cup - the taste of madeleines dipped in tea recalling an entire childhood. Ever since then, I've been inkling to make these old school cakes.
This summer, I scrounged every Bed Bath & Beyond for madeleine pans and right before leaving for my internship, I made these cakes to remind me of home. This recipe makes lighter madeleines - they're not as sweet as Costco's, but they're still timeless with tea.
serve with tea and strawberries
adapted from Bon Appétit
5 tablespoons unsalted butter, melted and cooled
3/4 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
2 large eggs
1/3 cup sugar
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon, packed, finely grated lemon peel
1. Sift flour, baking powder and salt into a medium bowl
2. In a larger bowl, beat eggs and sugar until thick and pale
3. Add honey, vanilla and lemon peel into the egg mixture. Beat an additional minute.
4.Carefully fold in dry ingredients until fully combined.
5. Press plastic wrap to the surface of the batter and chill at least 3 hours. The batter will last one day in the fridge.
6. Position rack in the center of the oven and preheat the oven to 400 degrees.
7. Butter and flour a madeleine pan of 12. Drop about one tablespoon, maybe less, into each madeleline mold.
8. Bake until madeleines are golden and a toothpick comes out clean, about 8 to 10 minutes.
9. Sharply rap pan to loosen madeleines and turn out onto a wire rack. Let cool. Serve warm or at room temperature.