Madeleines-martha stewart living
36 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) plus 2 T unsalted butter, melted and cooled |
| 4 | larges | Eggs |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | (scant) finely sifted all- purpose flour |
| 1 | Lemon, for zest | |
| Confectioners' sugar, for sprinkling | ||
Directions
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 ½ 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