Meyer Lemon & Anisette Madeleines

Oh, Madeleines, you are so pretty and delicate. And I have never made you. And yet, I do own Madeleine molds. And so, today was the day that I first made Madeleines.

How easy you were! And how I could leave your eggs, beating away, and get everything else ready! Working guinea pigs seemed to like these cookies very much, so I can feel confident recommending them to you. One piggy, however, was very distraught with the fluffy texture and was sure he was going to choke and die. He proceeded to eat at least 5 more.  I feel that I should warn you that anyone familiar with Proust might start waxing lyrical about the memories sparked by biting into a Madeleine.

Madeleines, which are little spongy cakes leavened with whipped eggs, are a traditional French cake, hailing from Lorraine. They are baked in a special shell-shaped mold to a light golden hue and then dusted with confectioner’s sugar.

As usual, I have left out the confectioner’s sugar, but you could do anything you liked. These make a wonderful addition to a cookie plate - especially nice because they are not very sweet, so a few after a heavy dinner would be a nice change of pace.

Liberally flour and butter 2 20-cup mini madeleine molds; alternatively, use a spray such as Bakelene or Baker’s Joy, sprays that are already filled with an oil/flour mixture. Preheat your oven to 375 degrees.

2 large eggs

1/3 cup (90 g) granulated sugar

1/4 tsp salt

½ tsp vanilla extract

1/4 tsp anise extract

½ cup (75 g) AP flour, sifted

1/4 cup butter, melted and cooled

Confectioner’s sugar (optional, at least for me) for dusting

Beat the eggs, granulated sugar, and salt on medium-high speed until thick, fluffy, and pale - 5 minutes or so. Add the vanilla and anise extracts and continue beating. Turn speed to low and gently add the sifted flour just until mixed.

Scoop your 1 tsp into each cup of the madeleine mold and bake for about 9 minutes, until the tops are spongy and just very lightly golden. Invert pan onto cooling rack and remove cookies. If you need to use your mold again, just put it in the fridge for a minute or two to cool it down before re-spraying, and repeating the process.

If desired, sift some confectioner’s sugar over the molded side, and serve immediately, while still warm.