madeleines

The house was empty and silent, aside from some chirping backyard birds and the faint buzzing of a lawnmower down the street. I prepared the mise en place for the delicate little madeleines and set to work. Scooping out the fluffy batter into the fan-shaped tins, I was overcome with how perfectly satisfied and content I was. As clichè as it sounds, the kitchen is truly my happy place.

From our aged Piret's cookbook, "Legend has it that a cook named Madeleine Palmier invented the recipe for madeleines (but not palmiers, we gather) while she was in the service of King Stanislaus of Poland. It is said that she passed it along to the Debouzie-Bray family in Poland. From there its popularity grew by - what else? - word of mouth. 

Madeleines
from Piret's: The George and Piret Munger Cookbook 
(makes 24-30 cookies)
1 cup sugar
4 large eggs, room temperature
2 cups all-purpose flour
1 cup butter, melted
1 teaspoon vanilla
Grease 2 madeleine molds with butter, set aside. Whisk together the sugar and eggs in a heat-proof mixing bowl. Place the bowl over a pan of simmering water, and whisk until the mixture is very warm to the touch. Be careful not to let the bowl touch the water, or else the eggs will cook. This will take about 4 minutes. Remove bowl from heat and beat with an electric mixer on high for 2 minutes, then medium for 5 minutes. Gradually stir in the flour, butter and vanilla. Preheat the oven to 350 degrees. Spoon the batter into the molds to barely fill them. Bake for 15 minutes or until golden. Immediately unmold the cookies and place on a wire rack to cool.

There you have it, the dreamiest dessert for afternoon tea and contemplating your happy place. Bon appetit.