And the pre-Thanksgiving baking madness comes to an end...

Last year around this time I found a BEAUTIFUL madeleine baking pan on sale at Willams-Sonoma. I couldn't resist it! I spent a lot of time finding a recipe online, but most include some crazy ingredient (such as orange flower water...???). I finally found one here. All of the ingredients were "normal" and the directions didn't seem too crazy! Marcel Proust once wrote a beautiful passage about fresh-out-of-the-oven madeleines...

Ingredients:

• 1 1/2 sticks unsalted butter (6 ounces)
• 2 tablespoons softened unsalted butter (for greasing pan)
• 3/4 cups unbleached all-purpose flour
• 4 large eggs
• a pinch fine-grain sea salt
• 2/3 cups sugar
• zest of one large lemon
• 1 teaspoon vanilla extract
• powdered sugar
• a bit of extra flour for dusting baking pan
• Special equipment: A madeleine baking pan, regular or small

Ingredients...look at how beautiful that pan is!

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. You can use "cooking spray" with flour to simplify this part.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes.

Whip it...whip it good!

Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony.

streaming sugar!

Thick and ribbony!

Now with a spatula fold in the lemon zest and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Sprinklings of flour.

Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.

I used the sugar streaming cup to fill these...worked pretty well!

Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

Makes 2 -3 dozen regular madeleines.

YUM!!!

Erm...second dozen didn't work as well...

NOOOO!!!! Beautiful madeleine pan...what have I done to you?!

Oh Marcel...I'm sorry to have let you down so... :( I think I just didn't grease and flour the pan enough. Also, I used a butter/olive oil combo...real butter might just be the key here. I may try this same recipe again...but first I must make my pan beautiful again!!!