I recommend that everyone have a few recipes on hand that they can make at whim, whenever the fancy strikes. For instance, one rainy afternoon, I found myself craving some type of cake, but I didn’t want to bother combing my hair, or getting dressed to go into town. So I took a quick inventory of my cupboards, and found that I had some basic supplies in, (butter, eggs, flour and sugar, and an old dried out vanilla bean pod leftover from some previous project) and when reaching for my measuring cup, my gaze fell upon my much beloved, but somewhat neglected madeleine pan.
會做甜點的最大樂意之一就是隨時想吃點心 就能達成願望。前幾個禮拜的下午 突然很想吃蛋糕。 可是有不想去市區人擠人 也不想去超市買食材，所以就翻家裡的冰箱跟櫥櫃， 找到了一些基本食材～奶油，麵粉蛋跟香草豆莢。 這些材料就能烤出法國瑪德琳蛋糕喔！ （哈哈前提是手邊要有瑪德琳的烤盤）
A check online quickly confirmed that I had all the ingredients for madeleines! The recipe I used is from All Recipes.com. It’s a fairly straightforward recipe that I’ve used a few times before.
步驟其實很簡單，除了我的照片以外， 也可以參考以下這個 影片：
The one mistake that I made was that instead of beating just the eggs, vanilla and salt first, and adding the sugar afterwards, I ended up dumping in the sugar in at the same time was the eggs and flavorings.
After the eggs and sugar are thick and fluffy, gently fold in the flour. Spoon batter into molds; it will mound slightly above tops. ( I had some extra batter that exceeded 12 molds, but I just evenly divided it out among the molds, instead of waiting to make a second batch).
Pour the melted butter around edge of batter. Quickly, but gently fold butter into batter.
They overflowed a bit, so the shapes were a little messy, but again, I wasn’t trying terribly hard for perfection, so I didn’t mind (too) much.
I paired the fresh out of the oven madelienes with some caramel sauce and homemade vanilla ice cream.
在一個小時以內 我就坐下來享受下午茶時光了！ 除了瑪德琳蛋糕 蛋糕 還配上一些焦糖獎跟一小球的手工香草冰淇凌。（唯一的缺點就是所有的碗盤跟杯子都要自己洗 XD)
Madeleines (recipe makes 1 dozen)
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup white sugar
- 1/2 cup all purpose flour
- 1 tablespoon lemon zest
- 1/4 cup butter
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.