Makes 36
You cannot have these beautiful French tea cookies without thinking of Marcel Proust’s In Search of Lost Time. The taste of a little piece of madeleine that his aunt was baking for him dipped in tea, was triggering memories and exquisite pleasure that was invading his senses. They do have this magic taste and citrusy smell that make you wish to eat and explore them more. I bake these cookies so very often just because my son is in love with them. He is eating them right from the oven and this is when they are at their best. They have become our favourite tea and coffee cookies and I love baking them and having them around at our parties.
130 g sugar
4 eggs 150 g plain flour, sifted 125 g butter, melted 1 tbsp honey 1/4 tsp salt 1 tsp baking powder 1 tsp lemon zest 2 tsp orange extract Madeleine cake molds
Preheat your oven 350 °F/180 °C.
Using an electrical mixer, whisk sugar, eggs, honey and salt together until light and fluffy.
Sift flour and baking powder together, then gradually fold in the egg mixture gently, until well incorporated. Add the melted butter, orange extract and lemon zest, stirring gently until combined. Cover and leave to rest for at least 2 hours or overnight in the fridge. It is very important for the batter to be cold before baking for a good ‘bumpy’ round madeleine.
Butter and sprinkle your molds with flour, removing any excess of flour Add one generous teaspoon of cold batter into the molds. Bake for 9-10 minutes depending on how big your molds are. When ready, remove from the oven and lift each cake gently using a small silicone spatula.
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