| 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
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”