| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs, lightly beaten in 2 c.measure |
| 2/3 |
c |
Sugar |
| 1 |
c |
All-purpose flour, + 1 tbsp. extra for preparing the molds |
| 5 |
oz |
(1 1/4 stick) unsalted butter, cut into 6 pieces |
| 1 |
pn |
Salt |
|
|
Grated rind of 1/2 lemon |
|
dr |
Freshly squeezed lemon juice |
|
dr |
Pure vanilla extract |
|
|
Confectioners sugar, for sprinkling |
INSTRUCTIONS
Measure 1/4 cup of the eggs into a bowl, then beat in sugar and 1 cup
flour. When thoroughly blended, let rest 10 minutes. Meanwhile, melt the
butter in a 6-cup saucepan, bring to a boil, and let it brown lightly.
Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2
tablespoons of the browned butter; set aside for preparing the Madeleine
pans. Stir the rest of the butter over ice until cool but liquid; blend it
and the last of the eggs into the batter along with the salt, lemon rind
and juice, and vanilla. Preheat oven to 375 degrees and set racks in the
upper and lower middle levels. Paint the Madeleine cups with the reserved
butter-flour mixture. Divide the batter into 24 lumps of a generous
tablespoon each, and drop them into the Madeleine cups. Bake at 375 degrees
for 15 minutes until the cakes are lightly browned around the edges, humped
in the middle and slightly shrunk from the cups. Unmold onto a rack. When
cool, turn shell side up and dust with confectioners sugar. They will keep
in refrigerator for a day or two in airtight container and they freeze to
perfection.
Recipe by: Cookbook USA
Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton <jerrye@wizard.com>
on Mar 10, 1997.
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