Left = Madeleine, Right = Madeleine with Nutella Heart
When I was studying Proust at University, I often associated Madeleines with total boredom, no thanks to the author spending pages and pages reminiscing about some moment from his childhood as he dipped his madeleine in a cup of tea. Then Madeleines became some sort of staple food when I was travelling 5 weeks through Western Europe in 1991, since it was cheap and easily available in most supermarkets or petrol stations.
This afternoon, on Day 2 of being grounded with Baby Boy, I made some Madeleines with Nutella Hearts. He doesn't have fever anymore and is up to alot of mischief most of the time (a good sign), though he is still coughing quite a bit. He is a little sore from having to miss the school excursion to the Vignola Fortress and finds staying at home boring. Well, that makes the 2 of us.
Madeleines with Nutella Hearts (makes 25-30) :
150g Self-raising Flour
150g Sugar (mine has been infused with real vanilla pods for weeks)
1/2 non-treated Lemon and its zest
Heat the oven to 220°C.
Melt the butter and set it aside to cool.
Beat the sugar and eggs till thick and creamy.
Slowly fold in the flour, followed by the lemon juice, zest and butter.
Pour into madeleine moulds. First one layer of the batter, some nutella and then cover with more batter.
Bake for 3 minutes at 220°C, lower the temperature to 180°C and bake for another 10-12 minutes. The edges should be golden brown.
In France, madeleines are often eaten by children in the afternoon for tea. It supposedly originated from Commercy in Lorraine, France. Named after a Madeleine who used to make them for a Duke named Stanislas.