The Madeleines are traditional French cookies. Small sponge-like cakes with the  typical shape of shells. The story goes that Louis XV called this tiny pastry “Madeleine” for the first time in 1755 in honor of his father-in-law’s cook Paulmier Madeleine.

Is this true? I do not know, however, I know they are not just delicious, but they are very special.

This is Gordon Ramsay’s recipe for them, and also the only one of his recipes that I have tested out. Judging only by this single one, though, I can easily, and with no remorse say, that this man is a genius.

Now, if we forget for a moment my love for chef Ramsay and his incredible cooking skills, and go back to today’s pastry – my opinion is that they are absolutely fantastic breakfast food. You can have them on their own, you can have them with jams, jellos, pastry cream, whip cream. If you decide to go all fancy-shmency, you can dip them in melted chocolate half way through, or (in my case) bring them to your new co-workers in order to befriend them. 🙂

The recipe is simple, and I should tell you, before I give you the ingredients list, that you will need special pan, if you want to make them in the shape of shells. This is however, not necessary and you can also use any other pan you see fit, using a muffin pan would be the best replacement (only fill the little muffin cups just half way through. This is what the pan looks like:

I wish I had one like this one, but unfortunately I am not able to find it here, therefore I am using a silicone one, which can be a little uncomfortable, because the mixture is runny and the tray is very bendy so the batter might escape.

So, the ingredients you are going to need are as follows:

• 3 large eggs
• 75 grams of butter
• 80 grams of crystal sugar
• 80 grams of flour
• the zest of 1 lemon
• 15 grams of poppy seeds

How to make them:

1. In a pan gently melt the butter
2. In a large bowl, crack the eggs and whisk together with the sugar, until all the sugar is incorporated in the mixture, and it becomes thick and light in color (do it by hand, not with a mixer)
3. Sift in the flour into the eggs mixture and fold in the poppy seeds. Add the lemon zest and mix everything together
4. When the melted butter is slightly cooled, pour into the mixture and gently combine to make batter
5. Add to a Madeleine pan that has been buttered and floured
6. Bake at 180 degrees Celsius and do not open the oven before 10 minutes.

Make them for breakfast, or on a Sunday afternoon – to keep you busy and entertained. 🙂

-K