Madeleine and Proust

Many years had elapsed during which nothing of Combray, save what was comprised in the theatre and the drama of my going to bed there, had any existence for me, when one day in winter, on my return home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent for one of those squat, plump little cakes called "petites madeleines," which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin.

Marcel Proust  Remembrance of Things Past  "The Cookie"

Every summer when my lavender is blooming I am required to make something lavendery.

This year lemon lavender Madeleines.

 



1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled

3 extra-large eggs, at room temperature

2/3 cup sugar

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

Confectioners' sugar, optional

Directions

Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired

 

They must be magical little cakes if they can put a cheery thought to the mind of Marcel Proust.

I have also infused a tub of sugar with lavender blooms for later baking :-)