Madeleines

INGREDIENTS

INSTRUCTIONS

The Cook and Kitchen Staff wish you a warm "Noel" as we're off to France
for the second stop of our whirlwind holiday cooking and baking tour.
French pastries by even the most humble bakers have long been renowned
world-wide. It only makes sense that French bakery cases should burst with
tempting treats for the holidays. Madeleines are just one of many
delicacies served throughout France during this season. Come to think of
it, Madeleines are served year-round, because today's recipe is for the
most popular cookie in France.
Madeleines are made with cookie dough that's almost more like cake batter;
and their proper preparation requires a Madeleine pan.
This specialty pan comes in a variety of sizes, but always in the same
scalloped, shell-like shape. You may need to vary your baking time
depending on the size pan you have available.
Pre-heat oven to 425-F degrees. To prevent dough from sticking, generously
grease and flour each 3 3/8-inch by 2-inch shell of a single 12-shell
Madeleine pan.
In small mixing bowl, beat eggs, sugar, and vanilla at high speed with a
hand-held electric mixer until the batter becomes thick and lemon-colored
(usually about 5 minutes). Make sure to occasionally scrape the bowl with a
rubber spatula while mixing.
With the rubber spatula, fold in the lemon zest. Sprinkle flour, about two
tablespoons at a time, over the egg batter and gently fold it into the
mixture, too.
Fold in butter and salad oil, about one tablespoon at a time. Continue the
gentle folding motion until the batter is well-blended.
Fill prepared shells about three-fourths full. Bake for about 8 minutes, or
until golden. Immediately remove from pan to wire rack and allow cookies to
cool completely. Repeat baking pan preparation and baking until all the
batter is used.
Store in an airtight container for up to 2 weeks.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 7, 1998, converted by MM_Buster v2.0l.

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