Yield: 24 Servings
Measure | Ingredient |
---|---|
½ cup | Whole filberts (hazelnuts); toasted |
1¼ cup | Confectioner's sugar; more for dusting pan |
¼ pounds | Unsalted butter; more for pan |
5 tablespoons | All-purpose flour; more for dusting pan |
1 pinch | Salt |
4 larges | Egg whites |
¼ teaspoon | Pure vanilla extract |
1. Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.
2. Brush madeleine pan with melted butter, and dust lightly with flour.
Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.
3. Combine hazelnut flour mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated.
With a tablespoon, fill molds evenly, about three-quarters of the way.
Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.
NOTES : Classic madeleines are flavored with lemon or orange zest, but variations include chocolate, cocoa, almond paste, or nuts, as in this recipe. Baked in scallop-shaped molds, these cookies are tender with a tight-grained interior and a delicate crust. The origins of madeleines date back to eighteenth-century France. They are said to be named for a young girl from Commercy who introduced them to the court of the Duke of Lorraine, the father-in-law of Louis XV.
Recipe by: Martha Stewart
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 21, 1998