French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.
1 c. sugar
1 c. flour, sifted
6 oz. unsalted butter, softened
1 t clear vanilla extract
Preheat oven to 350 degrees F. Grease and lightly flour Madeleine pans.
In top of a double boiler over hot water, beat eggs and sugar together to warm mixture. This should take about 2 minutes. Then set top of double boiler over cold water. Continue beating egg mixture for 5 more minutes, or until light and fluffy.
Remove bowl from water and gently fold in flour until just combined. Stir in butter and vanilla extract. Place one tablespoon of batter into each Madeleine tin. Bake for 12-15 minutes, or until lightly golden. Cool for one minute, then remove from pans carefully. Sprinkle with confectioner's sugar just before serving.
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This page modified January 2007
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