Madeleines

Turns out, there is a demand for Madeleines in my office and as Plug and Play Tech Center in Redwood City is probably the only high-tech incubator West of the Mississippi with a Samovar, this is a good undertaking. I tried a receipe from

Essentials of Baking (Williams-Sonoma) that has the benefit of being simple and avoiding baking powder but I am not sure if I want to give up my trusted version from the Patisserie Familiale, a definitive French pastry book in which nothing is familiar, especially not the French professional cooking terminology.

The silicone molds worked best with no butter at all, yet the 375F / 8 min are way to much – at least in my oven. I was always a fan of the small size but am now switching to larger shapes that create more volume and a better differentiation between the outside and the softer inside. And above all – are easier to dip in tea.

Lemon (or Orange) Madeleines
2 eggs
1/3 cup granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup all-purpose flour, sifted
1 tsp. grated lemon zest
4 Tbs. (1/2 stick) unsalted butter, melted and cooled
Confectioners’ sugar for dusting (optional)