Madeleines #2

1 Servings

Ingredients

Quantity Ingredient
2 Eggs
½ teaspoon Vanilla
½ teaspoon Finely shredded lemon peel
1 cup Sifted powdered sugar
⅔ cup All-purpose flour
¼ teaspoon Baking powder
½ cup Margarine or butter, melted & cooled
Powdered sugar

Directions

Grease and flour 24 (3 inch) madeleine molds; set aside. In a medium bowl beat eggs, vanilla, and lemon peel with an electric mixer on high speed for 5 minutes. Gradually beat in 1 cup powdered sugar. Beat for 5 to 7 minutes or until thick and satiny. Sift together flour and baking powder. Sift ¼ of flour mixture over egg mixture; gently fold in. Fold in remaining flour by fourths. Fold in margarine. Spoon into the prepared molds, filling ¾ full. Bake in a 375 degree oven for 10 to 12 minutes or until edges are golden and tops spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto rack and cool. Sift additional powdered sugar over tops. Store in freezer. Makes 24.

Recipe by: Cookbook USA

Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton <jerrye@...> on Mar 10, 1997.

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