Madeleines-martha Stewart Living Recipe
Yield: 36 CookiesRecipe by luhu.jp
Ingredients:
1/2 cup: , (1 stick) plus 2 T unsalted butter, melted and cooled
4 large: Eggs,
1/4 tsp: Salt,
2/3 cup: Sugar,
1 tsp: 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 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
Source from luhu.jp
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
Source from luhu.jp