Title: Madeleines-Martha Stewart Living
Categories: Candy
Yield: 36 Servings

1/2 c (1 stick) plus 2 T unsalted
-butter, melted and cooled
4 lg Eggs
1/4 ts Salt
2/3 c Sugar
1 ts Vanilla extract
1 c (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 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
Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST) From: John Merkel


Date: Tue, 28 Jan 1997 20:53:47 -0700 (MST)
Posted to MC-Recipe Digest V1 #508 by Walt Gray on
Mar 09, 1997.