Madeleines-martha stewart living

36 Cookies

Ingredients

Quantity Ingredient
½ cup (1 stick) plus 2 T unsalted butter, melted and cooled
4 larges Eggs
¼ teaspoon Salt
⅔ cup Sugar
1 teaspoon 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 ½ 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

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