These little cakes are my grandfather's madeleines and probably spring from memories of his British youth. They require no special culinary equipment, just a muffin pan.

3  eggs
1/2 cup sugar
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled
2 tablespoons sugar
1 cup powdered sugar
1 tablespoon fresh lemon juice
12  candied cherries for decoration
Preheat the oven to 425 degrees. Grease and flour 12 muffin cups, or line them with paper liners.

Beat the eggs and 1/2 cup sugar together in a large mixing bowl until the mixture is very light and fluffy. In a small bowl, whisk together the flour, salt, and baking powder, and then fold the dry ingredients into the egg mixture. Blend in the vanilla and melted butter. Fill cups half full with batter, and sprinkle the tops evenly with the 2 tablespoons sugar.

Bake 10 to 12 minutes, or until golden brown and lightly springy to the touch. Cool the madeleines on a wire rack, and decorate them, if you wish, with the optional frosting and cherries. I prefer them plain.

Ease of Preparation: Easy

Preparation Time: 20 min
add 5 min for icing

Cook Time: 10-12 min

Servings: 12

Recipe By: Susan Lowell

From:  Clouds for Dessert
Used with permission of Rio Nuevo