For 24 madeleines – Preparation time: 15 minutes – Cooking time: 10 minutes

200 g caster sugar – 200 g flour – 200 g butter – 8 eggs – 2 teaspoons vanilla sugar – 1 teaspoon baking powder – 1 grated lemon zest

  • In a bowl, mixthe sugar with the vanilla sugar, add the whole eggs, the melted butter and thelemon zest.
  • Incorporate the baking powder to the flour and add it to the previous mixture toobtain a very smooth dough.
  • Butter amadeleine mould, and pour the dough into it, letting it sit for a few minutesbefore putting it in a hot oven for 10 minutes.
  • If you like it,add 100 grams of almond meal to the dough.

She sent someone for one of these short plump cakes called Petites Madeleines which seem to have been moulded into the grooved valve of a scallop shell.

Swann’s way: Combray, 1913