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Easy Madeleines

Western.Chefs's picture
Ingredients
  Clarified butter 2 Tablespoon
  Sifted cake flour 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Eggs 2
  Sugar 1⁄3 Cup (5.33 tbs)
  Finely grated lemon rind 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs), melted (No Substitute Can Be Used)
  Confectioners' sugar 1 Ounce
Directions

Preheat oven to 350° F.
Brush madeleine molds with clarified butter and refrigerate until needed.
Sift together flour and salt.
Beat eggs until frothy, add sugar, 2 tablespoons at a time, beating well after each addition, then continue beating at high mixer speed until very thick and lemon colored.
Fold in flour, 1/3 at a time.
Mix lemon rind and butter; fold into batter, 1 tablespoon at a time, working quickly with a rubber spatula.
Fill molds 2/3 full, place on baking sheets, and bake 15-17 minutes until golden and tops spring back when touched.
Cool in molds 1-2 minutes, then lift out with a spatula.
Cool fluted side up on wire rack.
Dust generously with confectioners' sugar before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Preparation Time: 
20 Minutes
Servings: 
4

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