Madeleines!

These would have to be one of my all time favourite treats! One of the many things (I like to think), I have in common with Proust. This and a great capacity to talk for a long time without enunciating any point, or coming to any conclusion.

The only word to describe these is scrumptious.

I am not sure if you can make madeleines without the special 'shell' tin. I don't believe they are particularly expensive to buy (I'm not sure: my tray was a birthday present - thank you KT!). I suspect if you just drop big-tablespoon sized dollops onto a baking sheet, I think they would still be lovely, though obviously won't be in the traditional madeleine shell shape:

As you can see from the above shot, the tray is especially shaped to create the the shell back. It isn't particularly deep, but then they do rise quite a bit.

The batter is quite thick, and isn't really similar to any other I know: it really is a combination between a cake & a biscuit batter:

This recipe is from a fabulous little book called 'A little taste of France'. I have seen 'A little taste of Italy' in bookshops too, so I guess there is a series of them. The recipes in here are just fantastic! I will try & post some more from this book in the coming weeks.

Madeleine's

3 eggs
90g (1/3 cup) caster sugar
155g (1+1/4 cup) plain flour
100g unsalted butter, melted
grated zest of 1 lemon & 1 orange
(I use lemon & lime, as I prefer that combo: mix & match your own!)
Makes 14 ("or 30 small ones" . . . umm . . . my tray does 12, and that's always used up most of the batter)

Preheat the oven to 200'C. Brush a tray of madeleine moulds with melted butter & coat with flour, then tap the tray to remove the excess flower. (I have never bothered w/ this flour step).

Whisk the eggs and sugar until the mixture is thick & pale & the whisk leaves a trail when lifted. Gently fold in the flour, then the melted butter & zests. Spoon into the moulds, leaving a little room for rising. Bake for 12 minutes (small ones will only need 7 minutes), or until very lightly golden & springy to the touch. Remove from the tray and cool on a wire rack.

Serve with tea!