LEMON MADELEINES
By á-3877
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Ingredients
- 3/4 CUP UNSALTED BUTTER(1/1/2STICKS MELTED
- 1/1 /2 CUPS CAKE FLOUR(SIFTED) NOT SELF RISING
- 1/2 TEASPOON BAKING POWDER
- 1/4 TEASPOON COARSE SALT
- 3 LARGE EGGS
- 2 LARGE EGG YOLKS
- 3/4 CUP GRANULATED SUGAR
- 2 TABLESPOONS FINELY GRATED LEMON ZESTS
Details
Preparation
Step 1
PREHEAT OVEN TO 350%
BUTTER 2 MADELEINE PANS
SIFT FLOUR BAKING POWDER SALT IN BOWL
PUT EGGS EGG YOLKS SUGAR VANILLA LEMON ZESTS
IN THE BOWL OF ELECTRIC MIXER FITTED WITH PADDLE ATTACHMENT--MIX ON MEDIUM HIGH SPPED
UNTIL PALE AND THICKENED ABOUT 5 MIN.--
MIX IN BUTTER--USING A SPATULA FOLD IN FLOUR
MIXTURE INTO EGG MIXTURE -LET REST FOR 30 MIN.
POUR BATTER INTO BUTTERED PANS FILLING THE
MOLDS 3/4 FULL.
BAKE COOKIES. ROTATING PANS HALFWAY THROUGH,
UNTIL EDGES ARE CRISP AND GOLDEN-7 TO 8 MIM.
LET COOKIES COOL INVERT ONTO PLATE AND DUST WITH CONFECTIONARY SUGAR--OR
MIX CONFECTIONARY SUGAR WITH LEMON AND ZEST AND LENON JUICE AND DIP ENDS INTO MIXTURE
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