Tuesday, June 24, 2014


source from  : ...delicious with a cup of coffee or tea

Ingredients :

   2  eggs
3/4  tsp    vanilla extract
1/8  tsp    salt
1/3  cup   white sugar
1/2  cup   all-purpose flour
   1  tbsp  lemon zest  ( I use orange zest )
1/4  cup   butter
1/3  cup   granulated sugar for decoration

Method :

1.   Preheat oven to 375'F/190'C.  Butter and flour 12 (3 inch) madeleine molds ; set aside.

2.   Melt butter and let cool to room temperature.

3.   In a small mixing bowl, beat eggs, vanilla extract and salt at high speed until light in color.

4.   Beating constantly, gradually add sugar ; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

5.   Sift flour into egg mixture 1/3 at a time, gently folding after each addition with a spatula.

6.   Add lemon or orange zest and pour melted butter around edge of batter.  Quickly but gently fold melted butter into batter.  Spoon batter into molds ; (about 1 tablespoonfull) ; it will mound slightly above tops when baked.

7.   Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your finger tip.

8.   Use the tip of the knife to loosen madeleines from mold ; invert onto rack.  Immediately sprinkle warm cakes with granulated sugar.

9.   Variation :  Chocolate Madeleines :  Omit lemon zest.  Increase sugar to 1/2 cup.  Substitute 1/4 unsweetened cocoa powder for 2 tablespoon of the flour ; sift into batter with flour.
(yields :  11 pcs)

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