LOCATION: Recipes >> Cookie Recipes >> Madeleines 10
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Madeleines 10
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Madeleines
1/2 c (1 stick) plus 2 T unsalted butter, melted and cooled
4 lg eggs
1/4 t salt
2/3 c sugar
1 t vanilla extract
1 scant c finely sifted all-purpose flour
1 lemon, for zest
Confectioners' sugar, for sprinkling
Heat oven to 350. Brush Madeleine molds with 2 T butter. (Or use
vegetable spray or nonstick molds.)
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.
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.
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.
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