It's hard to talk about madeleines without mentioning Marcel Proust (1871-1922). In "Swann's Way," the first volume of his masterpiece In Search of Lost Time, a simple madeleine dipped in tea unlocks a flood of childhood memories. This phenomenon gave rise to the term "Proustian madeleine," describing any taste, scent, or sight that revives long-forgotten moments.
On the culinary side, the original madeleine hails from Commercy in Lorraine, France. Legend tells of mid-18th-century servant Madeleine Paulmier, who improvised a dessert from her grandmother's recipe for a duke's banquet. The scallop-shaped treats so delighted Duke Stanislas that he named them after her.
These tender, nutritious cakes make an ideal snack with yogurt and fruit. You'll need a madeleine mold—metal or high-quality silicone—for that signature shell shape. Store cooled madeleines in an airtight container for a few days.
In a bowl, whisk egg whites vigorously until nearly stiff but not fully whipped.
In another bowl, sift together icing sugar, flour, and ground almonds.
Gently fold dry ingredients into egg whites.
Melt butter in a bain-marie. Grate lemon zest and squeeze juice into the batter.
Stir in melted butter, zest, and honey. Refrigerate batter for at least 1 hour.
Preheat oven to 190°C (th. 6-7). Place silicone mold on a rack or use metal mold. Fill molds to the brim.
Bake 12-15 minutes; reduce to 170°C midway if they puff too high. They're done when golden with a pronounced hump.
Cool briefly before unmolding. For additional batches, rinse mold with cold water to cool. Keep batter chilled. Repeat.
Enjoy these soft, melt-in-your-mouth madeleines—rumored to be from Michelin-starred chef Joël Robuchon's playbook!
