| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
12 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Grated lemon rind |
| 1 |
tb |
Fresh lemon juice |
| 1 |
c |
Sifted flour |
| 6 |
tb |
Unsalted butter; melted and lukewarm |
|
|
Confectioners sugar |
INSTRUCTIONS
From: Katie E Green <kgreen@u.washington.edu>
Date: Sat, 19 Aug 1995 09:39:25 -0700
This recipe is from Chez Shea, Pike Place Market, Seattle.
Preheat oven to 375F. Butter 12 madeleine molds and set aside. (Molds,
not pans.) Beat egg yolks and sugar until pale yellow and ribbons form when
beaters are lifted (5 minutes). Fold in lemon rind and lemon juice; fold
in flour and mix well.
Place half of batter in a small bowl. Fold in butter. Gently fold both
batters together. Place 1 level tablespoon batter among the molds and bake
until center tests done (about 15 minutes).
Cool on wire rack. Sift confectioners sugar over tops before serving.
Store in airtight container until serving. Makes 1 dozen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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