| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1994 |
1 |
servings |
INGREDIENTS
|
|
Melted butter |
| 2 |
lg |
Eggs |
| 1/3 |
c |
Honey |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Grated orange peel |
| 1/2 |
ts |
Orange flower water |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
All purpose flour |
| 3/4 |
c |
Unsalted butter; melted, room |
|
|
; temperature (1 1/2 |
|
|
; sticks) |
|
|
Sugar |
INSTRUCTIONS
Preheat oven to 400F. Brush madeleine mold with melted butter; dust with
flour. Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of
electric mixer. Set over saucepan of simmering water (do not let bowl touch
water); stir just until lukewarm, about 2 minutes. Remove from over water
and beat with electric mixer until pale yellow and tripled in volume, about
12 minutes. Add orange flower water and vanilla extract. On low speed,
gradually mix in flour, scraping bowl occasionally. Transfer 1/3 of batter
to medium bowl. Gradually fold 3/4 cup melted butter into batter in medium
bowl (do not fold in water at bottom of butter). Gently fold mixture into
remaining batter (batter will thicken slightly).
Spoon batter into madeleine mold, filling almost to top. Bake until cookies
are springy to touch, turning pan half-way through cooking, about 10
minutes. Invert pan onto rack. Gently pry out cookies with knife tip.
Sprinkle cookies with sugar. Wipe out molds, brush with melted butter, dust
with flour and repeat with remaining batter. Cool completely on rack. (Can
be prepared 1 day ahead. Store in airtight container at room temperature.)
Makes about 18.
Bon Appetit May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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