Madeleines

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

4 eggs, room temperature

2⁄3 cup sugar

Grated zest of 1 lemon

1⁄2 cup butter, melted and cooled slightly

Icing sugar, to dust

Butter Madeleine mold; set aside.

In medium bowl, sift flour and baking powder. In another bowl, whisk together eggs with sugar until light and fluffy, about 4 minutes; stir in lemon zest. Fold flour mixture into egg mixture and drizzle melted butter over batter; stir gently. Cover and chill batter in refrigerator for 1 hour.

Preheat oven to 375°F. Spoon batter into mold shapes, three-quarters full; do not spread. Bake cakes for 10 minutes, or until edges are lightly golden. Invert pan and tap out cakes; cool on wire rack. Repeat with remaining batter. Dust with icing sugar to serve. Makes 24.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Sugared walnuts
Next

Cinnamon palmiers