Madeleines Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs), cooled | |
| Lemon peel | 1 Teaspoon, grated | |
| Confectioners' sugar | ||
Directions
Preheat oven to 350°.
Grease and lightly flour Madeleine pans.
Place hot, not boiling, water in the bottom of double boiler.
In top of double boiler, beat eggs and sugar with electric mixer or rotary beater just until lukewarm, about 2 minutes.
Set double boiler top in cold water.
Beat mixture at high speed 5 minutes or until very light and fluffy.
With wire whisk, gently fold in flour until well-combined.
Stir in butter and lemon peel.
Pour into Madeleine pans, using about 1 teaspoon of batter for each form.
Bake about 12 minutes at 325°-350°.
Cool 1 minute; then remove from pans with small spatula.
Cool completely.
Lightly sprinkle with confectioners' sugar.
Grease and lightly flour Madeleine pans.
Place hot, not boiling, water in the bottom of double boiler.
In top of double boiler, beat eggs and sugar with electric mixer or rotary beater just until lukewarm, about 2 minutes.
Set double boiler top in cold water.
Beat mixture at high speed 5 minutes or until very light and fluffy.
With wire whisk, gently fold in flour until well-combined.
Stir in butter and lemon peel.
Pour into Madeleine pans, using about 1 teaspoon of batter for each form.
Bake about 12 minutes at 325°-350°.
Cool 1 minute; then remove from pans with small spatula.
Cool completely.
Lightly sprinkle with confectioners' sugar.
Chef
