| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Cookies, Taste |
12 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Grated orange rind |
| 1 |
tb |
Orange juice |
| 1/2 |
c |
Flour |
| 4 1/2 |
tb |
Clarified butter |
INSTRUCTIONS
Preheat oven to 375 degrees. Heavily butter madeleine mold including outer
edges and chill. In bowl of electric mixer beat eggs with sugar for 6 to 8
minutes or until mixture falls in a ribbon when b eater is lifted. Stir in
grated orange rind and orange juice. Sift flour over mixture, one-fourth at
a time and fold in lightly with a rubber spatula. Add butter in a stream,
folding it in and making sure that no butter remains at the bottom of the
bowl. Spoon batter into prepared madeleine mold, filling each indentation
two-thirds full and arrange mold on baking sheet. Bake in lower third of ov
en for 10 minutes or until golden brown at the edges. Turn them out onto a
rack and let cool to warm.
>From Taste Show #TS4749
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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