| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 24 | Servings | ||
INGREDIENTS
| 1/2 | c | Whole filberts (hazelnuts); toasted |
| 1 1/4 | c | Confectioner's sugar; more for dusting pan |
| 1/4 | lb | Unsalted butter; more for pan |
| 5 | tb | All-purpose flour; more for dusting pan |
| 1 | pn | Salt |
| 4 | lg | Egg whites |
| 1/4 | ts | Pure vanilla extract |
INSTRUCTIONS
1. Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color. 2. Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine. 3. Combine hazelnut flour mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about three-quarters of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar. NOTES : Classic madeleines are flavored with lemon or orange zest, but variations include chocolate, cocoa, almond paste, or nuts, as in this recipe. Baked in scallop-shaped molds, these cookies are tender with a tight-grained interior and a delicate crust. The origins of madeleines date back to eighteenth-century France. They are said to be named for a young girl from Commercy who introduced them to the court of the Duke of Lorraine, the father-in-law of Louis XV. Recipe by: Martha Stewart http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 21, 1998
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