Remembrance of Things Past, Marcel Proust wrote:
"She sent out for one of those plump little cakes called
petite madeleines, which look as though they had been molded in
the fluted scallop of a pilgrim's shell." They were
originally brought to the attention of the Duke of Lorraine by a
girl named Madeleine.
1 cup granulated sugar
large egg whites
large egg yolks
teaspoon vanilla or almond extract
cup butter, melted
Preheat the oven to 350
2. Measure the
sugar into a large bowl. Add the egg whites one
a time, beating well after each addition. Next, add the egg
one at a time, beating well after each addition.
3. Sift the flour
onto batter; fold in lightly, mixture may be
Fold in the vanilla extract, melted butter and salt.
4. Grease a
madeleine pan. Use an 1/8 cup measuring cup, filled
quarters full with batter. Pour into pan, but never completely
each "shell." Bake in the preheated oven for 12
sprinkle with confectioners' sugar.