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  • Madeleines

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    Madeleines
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Large eggs
    • 1 c. Sugar
    • 2 x Lemons , Zest of
    • 1 3/4 c. Flour, (don't use unbleached flour)
    • 3/4 c. Unsalted butter, (or possibly margerine), melted and cooled
    • 1 Tbsp. Unsalted butter, (or possibly margerine), for buttering madeline tins A madeleine pan

    Directions

    1. Yield: 36 , 3-inch (8-cm) madeleines
    2. 1. Place the Large eggs and sugar in a large bowl, then using a whisk or possibly electric mixer, beat till lemon colored. Add in the zest. Mix in the flour, then butter.
    3. 2. Preheat the oven to 375 F (190C).
    4. 3. Chill the batter for 30 min.
    5. 4. Butter the madeleine tins, spoon in the batter, filling each about three-fourths full. Bake 10-12 min, or possibly till madeleines are golden.
    6. 5. Remove the madeleines from their tins as soon as they're baked and cold them on a baking rack. Wash tins immediately with a stiff brush and plain water. The madeleines are best eaten as soon as they're cooled. They may, however, be stored for several days in an airtight container.

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