Name: Lemon Verbena Madeleine
Ingredients: 2 c Unsifted cake flour; 1 ts Baking powder; 1/2 ts Salt; 1 c Unsalted butter; room temperature; 1 2/3 c Granulated sugar; 5 lg Eggs; 1 1/2 ts Vanilla extract; Lemon verbena syrup; (recipe follows)

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William Farley

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cklive11	1	servings

INGREDIENTS

2	c	Unsifted cake flour
1	ts	Baking powder
1/2	ts	Salt
1	c	Unsalted butter; room temperature
1 2/3	c	Granulated sugar
5	lg	Eggs
1 1/2	ts	Vanilla extract
		Lemon verbena syrup; (recipe follows)

INSTRUCTIONS

Preheat oven to 325 degrees F. with rack positioned in the center of the
oven. In a bowl, sift together flour, baking powder, salt, and set aside.
In a mixing bowl with an electric mixer fitted with a paddle (if
available), beat butter until soft and fluffy. Gradually add sugar and beat
until very light and creamy. Add the eggs, one at a time, beating well
after each addition. Beat in the vanilla. Gradually stir in the flour
mixture and blend well. Turn the batter into Madeleine pans that have been
spread with a generous amount of softened butter and dusted with flour. Use
a spatula to scrape the batter into the pans and level off completely.
Clean the edges of the pan with a paper towel. Bake in oven for about 10 to
15 minutes or until cake has risen and is golden on top, and a tester
inserted in the center comes out clean. Then slide a knife around the sides
to loosen. Tip out onto rack right side up. Use a thin skewer to prick a
hole in the top of each cake. Pour 1 teaspoon of the warm syrup over each
madeleine and allow it to cool. Place madeleines in an air-tight container.
Yield: 3 1/2 dozen
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9187
Converted by MM_Buster v2.0l.

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