Update my dinner status, I'm making this tonight.
32 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 36 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 cup (1-stick) Unsalted butter - melted & cooled (plus 2 tbsp for brushing molds)
- 4 large Eggs
- 1/4 teaspoon Salt
- 2/3 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup (scant) All purpose flour - finely sifted (plus extra for dusting molds)
- 1 Lemon - for zest
Preparation
1. Heat oven to 375 degrres F. Brush Madeleine molds with 2 T butter and dust lightly with flour. (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 8 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 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. 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 From: John Merkel ~~ltjmerk~~at;doitnow.com> Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST) From: John Merkel ~~ltjmerk~~at;doitnow.com> Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST) Posted to MC-Recipe Digest V1 #508 by Walt Gray ~~ltwaltgray~~at;mnsinc.com> on Mar 09, 1997.
