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Lemon Almond Madeleines

"We say 'food' as if it were a simple thing, an absolute like rock or rain to
take for granted.  But it is a big source of pleasure in most lives, a complex
realm of satisfaction both physiological and emotional, much of which
involves memories of  childhood."
~ Diana Ackerman, 'A Natural History of the Senses'

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Paris Patisserie, 1889
Jean Beraud
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"She sent out for one of those short, plump little cakes called 'petites madeleines', which look as though they had been molded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull 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, and the crumbs
with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place.
An exquisite pleasure had invaded my senses..."
~Marcel Proust

Lemon Almond Madeleines
One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

4 large eggs
2/3 cup granulated sugar
1/2 teaspoon almond extract
1 1/2 teaspoons freshly grated lemon zest
1 cup all-purpose flour
1/2 cup almonds with the skins, toasted lightly,
cooled, and ground coarse
1 stick (1/2 cup) unsalted butter,
melted and cooled slightly
Confectioner's sugar for dusting

In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted, and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3-by-2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375-degree F oven for 10 minutes, or until the edges are golden. Turn the madeleines out onto racks, let them cool, and sift confectioner's sugar over them. Makes 24 madeleines.

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