| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candy |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
1 stick plus 2 T unsalted |
|
|
butter melted and cooled |
| 4 |
|
Eggs |
| 1/4 |
t |
Salt |
| 2/3 |
c |
Sugar |
| 1 |
t |
Vanilla extract |
| 1 |
c |
scant finely sifted all- |
|
|
purpose flour |
| 1 |
|
Lemon, for zest |
|
|
Confectioners' sugar, for |
|
|
sprinkling |
INSTRUCTIONS
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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