Recipe - Madeleines-Martha Stewart Living

One half cup (1 stick) plus 2 T unsalted
butter, melted and cooled
4 lg Eggs
One fourth teaspoon Salt
2/3 cup Sugar
1 teaspoon Vanilla extract
1 cup (scant) finely sifted all
purpose flour
1 Lemon, for zest
Confectioners' sugar, for
sprinkling

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 One half C melted
butter to batter using same onoff 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 threequarters 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 MCRecipe Digest V1 #508 by Walt Gray waltgray@mnsinc.com on
Mar 09, 1997.