Classic French Madeleines
A shell shaped mini sponge cake flavored with vanilla and lemon
french, madeleine, pastry
all purpose flour
full fat milk
zest of lemons
vanilla powder, or extract
Mix the eggs and sugar and whip until light and creamed, about 2 minutes. The volume should be doubled, and very airy and pale.
Sift in the flour and baking powder, and fold into the egg and sugar mixture
Fold in the oil
Add the milk, zest and vanilla, and gently fold
Add the melted butter in thirds, folding to incorporate
Cover the mixing bowl with plastic wrap, and refrigerate at least 12 hours, up to 24hrs.
Add the cold batter to a pipping bag
Butter the madeleine molds and sift flour atop to prevent from sticking
Pipe the batter into the madeleine mold, filling 80% of the way
Place the filled mold in the freezer for 30 minutes
Preheat the oven to 180c/350f
Bake for 10-12 minutes until golden brown
Remove from the mold while warm and lay on the side to cool to prevent the bump from deflate
Madeleines are best eaten within 72 hrs of making, as they loose their moisture quickly. To prevent them from drying, place them in a closed Tupperware container on a paper towel.