| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Candy | 36 | Servings | |
INGREDIENTS
| 1/2 | c | (1 stick) plus 2 T unsalted butter, melted and cooled |
| 4 | lg | Eggs |
| 1/4 | ts | Salt |
| 2/3 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 | c | (scant) finely sifted all- purpose flour |
| 1 | Lemon, for zest | |
| Confectioners' sugar, for sprinkling |
INSTRUCTIONS
1. Heat oven to 350'. Brush Madeleine molds with 2 T butter. (Or use vegetable spray or nonstick molds.) 2. Beat eggs at low speed, gradually adding salt and sugar. Increase speed as batter becomes light and fluffy. After about 7 minutes, reduce speed to low and add vanilla. Turn off mixer. Fold in flour in batches to prevent lumps: Add a batch and turn mixer on for 2 seconds, then off. Repeat until flour is used up. 3. Add 1/2 C melted butter to batter using same on-off technique. Do not overbeat. Incorporate stray flecks of flour with a rubber spatula. Scrape 1 t lemon zest into batter. 4. Spoon batter into each mold, about three-quarters full. Bake 10 minutes, or until madeleines are firm in center. Immediately turn out onto wire rack and let cool to room temperature. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di & Gary From: John Merkel <jmerk@doitnow.com> Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST) From: John Merkel <jmerk@doitnow.com> Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST) Posted to MC-Recipe Digest V1 #508 by Walt Gray <waltgray@mnsinc.com> on Mar 09, 1997.
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