| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 36 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Sugar |
| 2 | Lemons ; Zest of | |
| 1 3/4 | c | Flour; (do not use unbleached flour) |
| 3/4 | c | Unsalted butter; (or margerine), melted and cooled |
| 1 | tb | Unsalted butter; (or margerine), for buttering madeline tins |
| A madeleine pan |
INSTRUCTIONS
Source: " The Food Lover's Guide to Paris" by Patricia Wells Yield: 36 , 3-inch (8-cm) madeleines 1. Place the eggs and sugar in a large bowl, then using a whisk or electric mixer, beat until lemon colored. Add the zest. Fold in the flour, then butter. 2. Preheat the oven to 375 F (190C). 3. Refrigerate the batter for 30 minutes. 4. Butter the madeleine tins, spoon in the batter, filling each about three-fourths full. Bake 10-12 minutes, or until madeleines are golden brown. 5. Remove the madeleines from their tins as soon as they're baked and cool them on a baking rack. Wash tins immediately with a stiff brush and plain water. The madeleines are best eaten as soon as they're cooled. They may, however, be stored for several days in an airtight container. Posted to JEWISH-FOOD digest Volume 98 #023 by David Fillingham <dfillingham@earthlink.net> on Jan 12, 1998
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