| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candy |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
(1 stick) plus 2 T unsalted butter, melted and cooled |
| 4 |
lg |
Eggs |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
(scant) finely sifted all- purpose flour |
| 1 |
|
Lemon, for zest |
|
|
Confectioners' sugar, for sprinkling |
INSTRUCTIONS
1. Heat oven to 350'. Brush Madeleine molds with 2 T butter. (Or use
vegetable spray or nonstick molds.) 2. Beat eggs at low speed, gradually
adding salt and sugar. Increase speed as batter becomes light and fluffy.
After about 7 minutes, reduce speed to low and add vanilla. Turn off mixer.
Fold in flour in batches to prevent lumps: Add a batch and turn mixer on
for 2 seconds, then off. Repeat until flour is used up. 3. Add 1/2 C melted
butter to batter using same on-off technique. Do not overbeat. Incorporate
stray flecks of flour with a rubber spatula. Scrape 1 t lemon zest into
batter. 4. Spoon batter into each mold, about three-quarters full. Bake 10
minutes, or until madeleines are firm in center. Immediately turn out onto
wire rack and let cool to room temperature. Martha Stewart Living/Feb. &
March/94 Scanned & fixed by Di & Gary From: John Merkel <jmerk@doitnow.com>
Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST) From: John Merkel
<jmerk@doitnow.com>
Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST)
Posted to MC-Recipe Digest V1 #508 by Walt Gray <waltgray@mnsinc.com> on
Mar 09, 1997.
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