Note: French version is here on La cuisine de Babeth
Instead of talking too much about the glacial cemetery last Saturday, I want to share again with you my grand mother's madeleines' recipe, recipe I featured here as my first one on this blog.
-the madeleine pan if you don't know where you can find this essential French cuisine item go here
-250g of sugar
-250g of flour
-150g of unsalted butter
- half of a tea spoon of baking soda (or levure chimique, the most famous one in France is in a pink paper package)
- 1 tea spoon of vanilla sugar ( or vanilla extract)
1- In a large saucepan under low heat melt the butter (it should never become brown), add the eggs and whisk.
2- Remove from the heat, add the sugar and whisk. When the mix is plain and light white add the flour, baking soda and vanilla sugar and whisk again. (Oh! I forgot to say that this recipe requires some whisking skills)
3- If you don't have a non-sticky madeleine pan brush it with butter onto it -your life will get definitely easier and it's way cheaper than a life coach- . Fill the molds with a spoon.
4- Place in a preheat oven for 10 minutes at 180 Celsius degree (350 F degree).
Note: You can replace the vanilla sugar by orange or lemon zest
Madeleines also featured in that post.