Madeleines

No one is quite sure where these shell shaped sweets began. As story has it Louis VX's father-in-law first introduced them at Versailles. One thing is sure though, you will love them!
That's the hand-written note from my mother's boyfriends, French Mother who I've never even met, but can tell by her generosity to give me this recipe she's a very sweet lady! And I'm sure she's just the cutest little thing!

I had the opportunity to have an authentic madeleine in Paris this summer. We had just gotten off the metro and walked down this cute little street right in the Paris city center, and happened upon a cafe so we stopped in. It was delicious. The only thing I regret about that little cafe, is that I didn't buy more madeleines.


2 eggs, room temperature
1/8 tsp salt
1/3 granulated sugar
1 tsp grated lemon peel
1/2 cup flour
1/4 cup melted butter, cooled

- Grease and flour each shell of frame of madeleine pan.

- Preheat oven to 400 degrees F.

- Beat two eggs with 1/8 tsp salt until frothy.

- Gradually beat in 1/3 cup granulated sugar.

- Crank up the speed of the mixer and beat until very thick and lemon colored, about 15 minutes.

- Fold in the lemon peel.

- Sift 1/2 cup flour over egg mixture and gently fold into egg mixture.

- Add butter and fold in quickly

- Fill prepared shells about 3/4 full.

- Bake 8-10 minutes or until golden.

Remove from shells to wire rack to cool.