A few weeks ago, my mum offered me some moulds to bake madeleines. They are a typical cookie from the region where I was born, the Lorraine region. They take their name after the young girl who first baked them for the duke of Poland, Stanislaw, who used to live in Nancy. Anyway, enough history for now, let’s bake our own little Proust’s Madeleine.
Ingredients (for about 36 pieces)
1 teaspoon bicarbonate
2 soup spoon lemon juice (or more, depending on your taste)
Those who followed my little misfortune about dried yeast when I baked the gingerbread will imagine that I panicked when I didn’t see it on the list of ingredients. But no worry, the bicarbonate does the trick.
Beat the egg whites stiff (with a pinch of salt, as always). Bring together the flour, the bicarbonate, the half of the sugar and the lemon juice. Apart, beat the egg yolks with the other half of the sugar. Bring together the 2 mixtures. Pour little by little the melted butter. Then add gently the egg whites.
Butter the moulds and pour the mixture. Be careful (for the beginners like me!); don’t fill them completely (3/4), because the mixture will overflow.
Bake 10 min at 180°. From the third batch and on, 8 to 9 min will be enough, as the oven will already be really hot.
Sadly, I didn’t succeed to make the small ball that normally forms at the top of the madeleine. Maybe it is because of the baking method? I will have to perfect it. Anyway, the recipe is really delicious. Really. Amazing J