MADELEINES

    These delicious little cakes are often associated with Marcel Proust, who wrote in Swann’s Way: ". . . my mother, seeing that I was cold, offered me some tea . . . She sent out for one of those short, plump little cakes called ‘petite madeleines,’ which look as though they had been molded in the fluted scallop of a pilgrim’s shell. And soon . . . I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake."

    4 eggs, at room temp
    2/3 cup white or brown sugar
    1 cup sifted flour
    1 teasp. Vanilla
    dash of salt
    ½ cup melted butter (room temp)

    Grease and flour madeleines pans (I use sifted xxx sugar in place of flour)
    Preheat oven to 400
    Adjust oven racks to lower part of the oven

    Wisk eggs with salt
    Add sugar gradually until mixture stands in very stiff peaks
    Add vanilla
    Sift ¼ of the flour at a time over egg mixture
    Fold flour into egg mixture completely
    Add butter (! Tblspoon at a time), fold completely into mixture
    Fill Madeleine pans nearly 2/3 full
    Place in oven and bake until golden (8-10 minutes)
    Turn onto wire cooling rack
    Serve when cooled