| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Clarified butter |
| 1 |
c |
Blanched almonds |
| 1 |
c |
Sugar |
| 2 |
|
Sticks (1 cup) unsalted butter, softened |
| 4 |
lg |
Eggs |
| 1 |
tb |
Freshly grated lemon rind |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Double acting baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Fresh lemon juice |
|
|
Confectioners' sugar for garnish |
INSTRUCTIONS
Preheat oven to 375 degrees F. With a pastry brush, butter the madeleine
molds well with some of the clarified butter.
In a food processor, grind the almonds with the sugar to a very fine
texture. In a large bowl with an electric mixer cream the butter, add the
almond mixture, beating, and beat the mixture until it is light and fluffy.
Add the eggs, 1 at a time, beating well after each addition, and then beat
in the rind. Into a bowl sift together the flour, baking powder and the
salt and add to the butter mixture, alternately with the lemon juice,
beginning and ending with the flour mixture and blending the batter after
each addition. Using an offset spatula, spread the batter into the buttered
madeleine molds, scraping off any excess batter with the edge of the
spatula. Place the filled molds on a baking sheet. Bake the madeleines in
the lower third of the oven for 10 minutes, or until golden at the edges.
Turn them out onto a rack to cool. Wash and dry the molds, butter again and
repeat process with remaining batter.
Sift the confectioners' sugar over the cooled madeleines prior to serving.
Yield: about 2 dozen madeleines
Recipe by: Cooking Live Show #CL8871 Posted to MC-Recipe Digest V1 #596 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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