Lemony Madeleines Recipe
The Madeleine is a traditional small French cake flavored with vanilla. Simply made with flour, butter and eggs, Madeleines can be served with fruit syrup or jelly topping. Follow our easy Madeleine recipe and you will be surprised to see the ideal outcome in such a short span of time and still cooked to perfection.
Ingredients
3/4 cup butter or margarine
3 tablespoons salad oil
Vegetable cooking spray
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon grated lemon peel
Directions
1. In 1-quart saucepan over low heat, heat butter or margarine and salad oil until butter is melted; cool.
2. Preheat oven to 425°F. With vegetable cooking spray, spray one Madeleine pan (twelve 3 3/8 by 2" shells).
3. In large bowl, with mixer at low speed, beat eggs, sugar, and vanilla until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until very light and lemon-colored, about 5 minutes, occasionally scraping bowl. At medium speed, gradually beat in butter mixture until blended. With rubber spatula or wire whisk, fold in flour and lemon peel. Spoon about 1 tablespoonful of batter into each Madeleine shell.
4. Bake 8 to 10 minutes until golden. Immediately remove cookies from shells to wire racks to cool. Repeat until all batter is used, spraying shells with cooking spray each time. Store cookies in tightly covered container.
2. Preheat oven to 425°F. With vegetable cooking spray, spray one Madeleine pan (twelve 3 3/8 by 2" shells).
3. In large bowl, with mixer at low speed, beat eggs, sugar, and vanilla until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until very light and lemon-colored, about 5 minutes, occasionally scraping bowl. At medium speed, gradually beat in butter mixture until blended. With rubber spatula or wire whisk, fold in flour and lemon peel. Spoon about 1 tablespoonful of batter into each Madeleine shell.
4. Bake 8 to 10 minutes until golden. Immediately remove cookies from shells to wire racks to cool. Repeat until all batter is used, spraying shells with cooking spray each time. Store cookies in tightly covered container.
