| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | c | Self-rising flour |
| 1/2 | c | Sugar |
| 8 | tb | Butter |
| 3 | Eggs | |
| 1 | pn | Salt |
| 1/2 | c | Ground almonds |
| 2 | ts | Orange flower water |
| 1/4 | ts | Vanilla extract |
INSTRUCTIONS
Traditionally, Madeleines are baked in small shell shaped pans. If you do not have them use individual muffin pan cups or brioche pans. Sift flour and sugar into a large bowl. Melt (but do not burn) butter. Let cool. With a wooden spoon mix eggs into flour and sugar. Gradually add cooled butter, salt, ground almonds, orange flower water and vanilla. Refrigerate for 1 hour. Grease pans with butter. Preheat oven to 400 degrees. Half fill greased pans with cake batter. Bake 10 to 15 minutes or until golden. Cool on rack. Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton <[email protected]> on Mar 10, 1997.
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