Mini Madeleine Cookies Proust Style
6 servings
10 minutes
Mini cookies 'Madeleine' are a true embodiment of French pastry elegance. These delicate, airy treats from Lorraine have long become a symbol of sophistication. Legend has it that madeleines were first made by court cook Madeleine Paulmier in the 18th century. Their characteristic shell shape and light citrus aroma make each cookie a small gastronomic wonder. The taste of 'Madeleine' is a harmony of creamy softness, light vanilla sweetness, and refreshing lemon tartness. They perfectly complement a cup of coffee or tea and are often served at breakfast or as an elegant dessert. Made according to this recipe, madeleines retain their traditional texture and flavor but with a slight modern twist thanks to the sugar substitute. An ideal choice for those who appreciate classics but are not afraid of experimentation.
1
Preheat the oven to 180–200 degrees.
2
Mix the flour with the baking powder.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
3
Grate the lemon zest on a fine grater.
- Lemon: 1 piece
4
Melt the butter.
- Clarified butter (ghee): 80 g
5
Beat the eggs with sugar until a white mass.
- Chicken egg: 2 pieces
- Sugar substitute: 1 glass
6
Mix lemon zest, melted butter, vanilla, and pour it all into the flour with baking powder.
- Lemon: 1 piece
- Clarified butter (ghee): 80 g
- Vanilla: 1 teaspoon
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
7
Pour the batter into molds for madeleines (shell-shaped) or mini-cakes, or simple muffins (then at the bottom of the mold) and bake for 7-10 minutes.
