Well ... Madeleines are simple to make.  You can have dozens inside of an hour and my recipe guarantees they'll be rich and tender!

The hardest part of this recipe may be finding a Madeleine pan.  I bought mine on a recent trip to Paris and I have to say, I am really proud of it!. They are occasionally found in discount stores, but you may have to go to a cooking store or search online to find yours.

Because the cakes are so small they tend to dry out quickly, so freeze whatever portion is not eaten the same day.

Enjoy your Madeleine alone or with ice cream.  Tres Bon!
  

 

¾ cup butter

3 eggs

1 ¾ cup powdered sugar

1 ¾ cup flour

2 teaspoon vanilla

½ teaspoon fresh lemon juice

¼ teaspoon salt

(Additional butter and flour for preparing pans)

Makes 24.
    

Preheat oven to 375 degrees.
Grease Madeleine pan generously with butter and dust with flour.
Using an electric mixer, cream together butter and sugar.
Add vanilla and eggs ... one at a time.
Slowly add flour, until it is all incorporated.
Place 1/2 of the batter into a pastry bag. Pipe Madeleine tins most of the way full with batter.
Bake for about 16 minutes, until edges begin to brown.
Flip pan to release cakes and prepare pan again for baking the second batch.
Cover tightly as soon as cakes cool and freeze any portion that will not be eaten the same day.