Good eggs and butter are really the basis for the classic French pastries called Madeleines. Sift the flour, then measure it. If you don’t have a sifter, a large sieve will suffice. The molds are available at kitchen supply stores or on line.
- 1 ¾ cups (425 mL) sifted cake flour
- 1 cup granulated sugar
- ½ tsp (2 mL) salt
- Grated zest of two lemons
- 4 eggs, well beaten
- 6 tbsps (90 mL) butter, melted and cooled
Butter the Madeleine molds and set aside. Preheat oven to 375’ F (180’C).
Sift the measured flour, the sugar and salt into a medium-sized mixing bowl. Stir in the lemon zest.
Stir in the eggs, mixing gently till smooth. When the eggs are incorporated, add the butter, folding in till the batter is smooth.
Fill each of the individual Madeleine molds about ¾ full.
Bake for 15 – 20 minutes or till golden brown.
Allow to cool for a few minutes before removing from the pans.