ce mercredi je mange ... des madeleines!

I've been finding beautiful old madeleine baking moulds for the store, and it's filled me with a longing for sweet buttery madeleine cakes.  

If you haven't tried these, you may like to attempt this recipe from Epicrious that I have found very successful.

• 2 large eggs
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• Pinch of salt
• 1 cup all purpose flour
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightl
• Powdered sugar

Preheat oven to 375°F. Generously butter and flour the baking tin, especially designed for madeleines.   Using a mixer, beat eggs and 2/3 cup sugar in a  large bowl.   Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust madeleines with powdered sugar. 

Tomorrow I'll be announcing reductions of a large selection of monogrammed linens!