SUBMITTED BY ESTEEMED DOLCE VITA di LIBRO MEMBER LOIS GRAZIANO
INGREDIENTS:
2 eggs 1/2
cup all-purpose flour
3/4/ teaspoon vanilla extract 1
tablespoon lemon zest
1/8 teaspoon salt 1/4
butter
1/3 cup white sugar 1/3
cup sugar for decoration
INSTRUCTIONS:
1. Preheat oven to 375 deg F. Butter
and flour 12 inch madeleine mold; set aside
2. Melt butter and let cool to room
temperature
3. In small mixing bowl, beat eggs,
vanilla and salt at a high speed until light
4. Beating constantly, gradually add
sugar; continue beating at high speed until mixture is thick and pale and
ribbons form in bowl when beaters are lifted, 5-10minutes.
5. Sift flour into egg mixture 1/3 at a
time, gently folding after each addition.
6. Add lemon zest and pour melted butter
around edge of batter. Quickly but gently fold butter into batter. Spoon
batter into molds, it will mound slightly above tops.
7. Bake 14 to 17 minutes (I changed this to 9-11 minutes) or until
cakes are golden and the tops spring back when gently pressed with your
fingertip.
8. Use the tip of the knife (I just used a small rubber spatula) to
loosen madeleines from pan; invert onto rack, immediately sprinkle warm cookies
with sugar (I used powdered sugar). Madeleines are best eaten the day
they are baked. Leftovers can be wonderful when dunked into coffee or
tea.
Some
reviews I thought were helpful were:
Egg
mixture has to be STIFF (beat at least 10 minutes),
Grease pan with Pam and flour or
sugar,
Make
sure eggs are room temperature.
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